recipe for tomato condiment from L'Andana restaurant
We ate at L'Andana, in Burlington, MA recently, it was a wonderful dining experience!
Due to a head injury, my sense of smell, and therefore my ability to taste is very limited.
However, I was able to partially taste a tomato condiment they served with olive oil for bread dipping.
I am no longer able to recreate dishes like this myself, but whenever I encounter something that I can really enjoy, I want to make it at home. I am a terrific cook, if I do say so myself, but now I must depend on others to tell me whether what I have made is really outstanding. Has anyone eaten there who can give me an approximation of how that tomato ?jam? was made, and what the ingredients are?
If any of you have other suggestions for me, or know of others who have similar problems, and love food and cooking, I would be so pleased to hear from you. I have a cookbook library of over 1500 books, it is especially difficult for me, as cooking and reading about cooking has always been a major part of my life
am so sorry for you for this limitation.
have you tried calling the restaurant?
i make tomato confit often and it's mostly a matter of slowly cooking down the veggies with aromatics. sometimes i roast them first for greater flavor. i've not had the stuff you're asking about, sorry, so can't be more specific.