Tomato & Shallot Confit | Dorothy Lane Market

Tomato & Shallot Confit

PREP TIME 15 mins
COOK TIME 45 mins
SERVINGS 6
Chef Carrie Walters
  • POSTED Sep 1st, 2022
  • BY Chef Carrie Walters

Serving Ideas:

  • Toss with your favorite hot pasta adding some fresh basil  and grated Parmigiano-Reggiano.
  • Add a filet or two of fish, place back in the oven, and cook  until fish is done.
  • Smear hummus or Labneh on a platter and top with confit. Serve with DLM Artisan Bread for scooping up.
  • Sauté or grill some summer squash and/or eggplant then stir in some of the tomato confit.

INGREDIENTS

  • 1 qt local tomatoes, cut into thick wedges
  • 4 shallots, peeled and cut into wedges
  • 1 clove garlic, peeled and crushed
  • Salt and pepper to taste
  • ½ cup DLM Extra-Virgin Olive Oil

INSTRUCTIONS

1
Preheat oven to 325°F.
2
In a large, shallow casserole dish, toss together tomatoes, shallots, and garlic, seasoning to taste with salt and pepper. Pour the olive oil over everything and toss to combine.
3
Bake until the vegetables are soft, about 45 minutes, stirring once or twice during cooking. Serve hot or at room temperature.

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Tomato & Shallot Confit

Dorothy Lane Market
PREP TIME 15 mins
COOK TIME 45 mins
SERVINGS 6

INGREDIENTS

  • 1 qt local tomatoes, cut into thick wedges
  • 4 shallots, peeled and cut into wedges
  • 1 clove garlic, peeled and crushed
  • Salt and pepper to taste
  • ½ cup DLM Extra-Virgin Olive Oil

INSTRUCTIONS

1
Preheat oven to 325°F.
2
In a large, shallow casserole dish, toss together tomatoes, shallots, and garlic, seasoning to taste with salt and pepper. Pour the olive oil over everything and toss to combine.
3
Bake until the vegetables are soft, about 45 minutes, stirring once or twice during cooking. Serve hot or at room temperature.

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