Tomato, Pepper, & Sweet Red Onion Confit

January 01, 2017

INGREDIENTS

• 1 ½ pounds small whole sweet tomatoes such as cherry or grape
• 1 large red onion, sliced thin
• 1 red bell pepper or several smaller sweet red peppers such as Marconi, sliced thin
• 8 large garlic cloves
• a 2" sprig fresh rosemary, leaves only, stem discarded (optional)
• ½ cup Ultra Premium Extra Virgin Olive Oil
• ⅓ cup crisp, good quality white wine
• 1 Tbs. 18-Year Traditional Dark Balsamic
• 2 teaspoons sea salt or kosher salt
• Fresh-ground pepper to taste

DIRECTIONS
Adjust rack to middle of oven, and preheat to 300°F.

In a 9"x13" roasting pan 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 to taste.

Place the pan on the middle rack in the oven, uncovered, allowing the vegetables to cook slowly, stirring only a few times during the process. Be careful not to break the tomatoes. Slow roast for 4 - 4 ½ hours.

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