Confit of Tomatoes, Peppers & Sweet Red Onions

Confit of Tomatoes, Peppers & Sweet Red Onions
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Confit of Tomatoes, Peppers & Sweet Red Onions
Print Recipe
Prep Time Cook Time
5 minutes 4hours
Prep Time
5 minutes
Cook Time
4hours
Ingredients
Servings:
Units:
Ingredients
Servings:
Units:
Instructions
  1. Adjust rack to middle of oven, and preheat to 300 F.
  2. In a medium roasting pan (9"x13") or a 12" oven safe skillet, combine the tomatoes, onion, bell pepper, garlic and rosemary. Whisk the wine, balsamic vinegar, and olive oil together, drizzle over the vegetables and toss to combine. Season with salt and pepper.
  3. 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.
Recipe Notes

The 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.

This recipe uses Frescolio's Mono-Varietal EVOO and the Traditional 18-year Aged Dark Balsamic Vinegar. You could also try it with the following combination for a different taste:

Please note: since all of our balsamics contain a small percentage of wine vinegar, we cannot guarantee that they are all being sourced from a vegan wine filtration process. The same goes for our wine vinegars (our Apple Cider Vinegar is the only vinegar we carry that does not contain wine vinegar, making it certifiably vegan). As such, our balsamics and wine vinegars may not be suitable for vegans. All of our oils, excluding the Bacon Infused EVOO, are suitable for vegans.