cooking for your boyfriend

Thursday, February 9, 2012

Onion and Tomato Confit

Makes 1 quart
This rustic meal goes great next to chicken or spread over toast. Store in the fridge for up to 2 weeks.


  • 2/3 cup Extra Virgin Olive Oil
  • 2 1/2 lbs small yellow onions and shallots, peeled and roots trimmed
  • 1 lb campari tomatoes
  • 2 springs rosemary
  • 2 sprigs oregano
  • 2 sprigs thyme
  • 1 tablespoon salt
  • 2 tablespoons balsamic vinegar


1. Preheat oven to 275 degrees F. In a Dutch oven, heat oil over medium heat. Add onions and shallots and stir to coat with oil. Add tomatoes, rosemary, oregano, thyme, and salt.  Cover, transfer to oven, and cook for 2 1/4 hours. Uncover and cook another 15 minutes until onions are slightly browned. Carefully discard herb branches. Add balsamic vinegar and gently stir. Allow mixture to cool slightly before serving.

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