On Tap Oil & Vinegar Recipe Detail

Confit of Tomatoes, Peppers & Sweet Red Onions

with Tuscan Herb Olive Oil & Sicilian Lemon White Balsamic

Ingredients:

• 1 1/2 lbs cherry or grape tomatoes
• 1 large red onion, thinly sliced
• 1 red bell pepper, thinly sliced
• 8 large garlic cloves
• 1-2" sprig fresh rosemary, leaves only (optional)
• 1/2 cup Extra Virgin Olive Oil
• 1/3 cup crisp, good quality white wine
• 1 Tbsp Traditional Balsamic
• 2 tsp kosher or sea salt
• Fresh ground pepper, to taste

Directions:

Adjust rack to middle of oven and preheat to 300°F.
In medium roasting pan (9"x13") or 12" oven safe skillet, combine first five ingredients. Whisk wine, balsamic, and olive oil together. Drizzle over vegetables and toss to combine. Season with salt and pepper.

Place pan in oven, uncovered, and allow vegetables to cook slowly. Stir only a few times during the process being careful not to break tomatoes. Slow roast 4-4 1/2 hours.

Resulting confit, or tomato "jam" can be used to dress pasta, slather on crusty bread, or as an accompaniment to slow-roasted meats or poultry.