Confit of Tomatoes, Peppers, & Sweet Red Onions
October 17, 2016
Ingredients1 1/2 pounds small whole sweet tomatoes such as cherry or grape1 large red onion, sliced thin1 red bell pepper or several smaller sweet red peppers such as Marconi, sliced thin or halved if smaller8 large garlic cloves1 - 2" sprig fresh rosemary, leaves only, stem discarded (optional)1/2 cup fresh, herbaceous-green 300+ poly EVOO such as Leccino IOO302, or IOO301 Frantoio1/3 cup crisp, good quality white wine1 tablespoon Traditional Balsamic Condimento2 teaspoons sea salt or kosher saltFresh ground pepper to tasteDirectionsAdjust 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.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.
