Shallot & Tomato Confit | Dorothy Lane Market

Shallot & Tomato Confit

PREP TIME 15 mins
COOK TIME 55 mins
SERVINGS 2
Chef Carrie Walters
  • POSTED Oct 2nd, 2023
  • BY Chef Carrie Walters

To store confit: Any leftover tomato and shallot confit can be stored in the refrigerator for up to 2 weeks in an airtight container. Top with a little more olive oil to make sure the tomatoes are covered – this preserves them longer.

INGREDIENTS

  • 1 pt cherry tomatoes, mixed colors if possible
  • 2 large garlic cloves, crushed and peeled
  • 2 shallots, cut into quarters
  • Salt and pepper to taste
  • ¼ cup DLM Extra-Virgin Olive Oil
  • Handful fresh herbs like thyme or rosemary

INSTRUCTIONS

1
Preheat oven to 325°F. In a small 8-by-12-inch casserole dish, toss together tomatoes, garlic, shallots, and season to taste with salt and pepper. Pour the olive oil over everything, then toss to combine. Top with herbs.
2
Bake until the vegetables are soft and slightly caramelized, about 45 to 55 minutes, stirring once during cooking.

Reviews

Average Rating:

Write a Review

Shallot & Tomato Confit

Dorothy Lane Market
PREP TIME 15 mins
COOK TIME 55 mins
SERVINGS 2

INGREDIENTS

  • 1 pt cherry tomatoes, mixed colors if possible
  • 2 large garlic cloves, crushed and peeled
  • 2 shallots, cut into quarters
  • Salt and pepper to taste
  • ¼ cup DLM Extra-Virgin Olive Oil
  • Handful fresh herbs like thyme or rosemary

INSTRUCTIONS

1
Preheat oven to 325°F. In a small 8-by-12-inch casserole dish, toss together tomatoes, garlic, shallots, and season to taste with salt and pepper. Pour the olive oil over everything, then toss to combine. Top with herbs.
2
Bake until the vegetables are soft and slightly caramelized, about 45 to 55 minutes, stirring once during cooking.

© 2024 Dorothy Lane Market | Terms and Conditions