• 8 Roma tomatoes
• ½ sprig fresh rosemary
• 1 sprigs fresh thyme
• 2 cloves garlic
• Salt and pepper
• ½ lb. Duck fat
• 2 red onions, sliced ¼ inch thick
• ½ Tbsp Olive oil
• ½ Tbsp Sherry vinegar
• 1 oz. puff pastry dough
• Shaved Parmesan

THE NIGHT BEFORE: Cut base off tomatoes and cut an X on the top. Blanch the tomatoes in boiling water for 20 seconds and shock in ice water. Peel, quarter, and remove seeds. Lay tomatoes in one layer in a large 2" baking pan and salt and pepper to taste. Arrange the rosemary, thyme and garlic around the tomatoes and pour the hot duck fat over all, totally covering. Cover with foil and bake in oven at 225* F for 30 minutes. Let cool and put the whole thing in refrigerator overnight to gain flavor.

Stew the onion and oil together for 1 hour until carmelized. Deglaze the pan with vinegar and reserve. Preheat the oven to 350*. Roll out pastry dough to 1/8" and cut out 2 triangles. Lay on a silpat with parchment on top and sandwich between 2 sheet pans. Bake in pre-heated over for 16 minutes. Spread stewed onions over pastry triangles and arrange a confit tomato piece neatly in center. Sprinkle with shaved parmesan. Reserve at room temperature until ready to serve. Right before serving bake in 550* oven for 4 minutes. Arrange on serving tray and drizzle each tartlet with the cilantro pesto. Garnish with shaved parmesan and finely diced red and yellow peppers.

• 2 bunches cilantro, stems removed
• 4 oz. Roasted Pistachio nuts
• ½ tsp. Chili pepper flakes
• 8 oz. Olive oil
• 1 oz. Cotija cheese
• ½ oz. Spinach, stems removed

Puree together the cilantro, spinach, pistachio nuts and pepper flakes. Drizzle in olive oil while machine is running. Add the cheese. Add salt and pepper to taste.