Sourdough Toast with Smoky Tomato Confit

Sourdough Baguette

Whole Garlic Cloves, as many as you need to generously rub on the toast (Try roasting the garlic cloves first or using black garlic)

Slice sourdough baguette into small rounds and toast on baking sheet until golden brown.  Rub with garlic cloves. Set Aside

 For the Confit:

1 small onion, finely chopped

6 tablespoons olive oil

12 plum tomatoes, chopped, seeded and drained     

1 cup ATK reduced to ½ cup (Use ATK Smokehouse for even more smoky flavor)

1 teaspoon sweet Spanish smoked paprika

1 teaspoon sugar

¼ teaspoon salt

Fresh mozzarella ball (optional)

Sauté chopped onion about 4 minutes in olive oil, on moderate heat until golden and soft.  Reduce heat. Add the rest of the ingredients and cook slowly until it is a jam like texture. Cool slightly, and spread on toast. Top with fresh thinly sliced fresh mozzarella if desired. Serve warm.

ENJOY!