Tomato Confit
Servings: 4-8
Total Recipe Time: 2 Hours 15 minutes
Prep Time: 5 minutes
Cook Time: 40 minutes
Oven Time: 1.5 hours
Ingredients:
2 medium size onions (thinly sliced)
1/2 tsp salt
2 pints grape tomatoes
3 tbsp tomato paste
1/2 cup olive oil
2 tbsp white granulated sugar
Tools:
Large Sauté pan
Baking Dish
Airtight container (for storage)
Method:
Caramelize onions: In a large sauté pan on medium heat, add 1 tbsp olive oil, sliced onions, 1/4 cup water, salt, and cover for 10 minutes. Then remove pan lid, turn heat down to medium low heat and continue to cook for 20-30 minutes, stirring every couple minutes (so mixture does not burn) until onions have shrunk to 1/4 original size and are caramelized and golden brown.
Roast Tomatoes: Preheat oven to 350°F/176°C. In a shallow baking dish, combine grape tomatoes, tomato paste, olive oil, caramelized onions, and sugar and lightly toss together. Roast for 1.5 hours. Cool completely and store in airtight container until use. Confit mixture can be store in refrigerator for up 1 month or freezer for 3 months.
Serve: Serve confit on toasted crostini, tossed in pasta, or use as base in vodka penne sauce.