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Confit of Tomatoes, Peppers and Sweet Onions

- September 08, 2014 -
Confit of Tomatoes, Peppers and Sweet Onions


Confit can be used to dress pasta, slather on crusty bread, or as an accompaniment to slow roasted meats or poultry. Add an extra kick to this delicious tomato “jam” by substituting original EVOO for Cilantro and Roasted Onion.

Ingredients :


Directions :
Adjust rack to middle of oven, and preheat to 300.
In a medium roasting pan (9″x13″) or a 12″ oven safe skillet, combine the first five ingredients. Whisk the wine, balsamic, and olive oil together, drizzle over the vegetables and toss to combine. Season with salt and pepper.
Place the pan on the middle rack in the oven, uncovered, and allow the vegetables to cook slowly, stirring only a few times during the process, being careful not to break the tomatoes. Slow roast for 4 – 4 1/2 hours.


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