Tomato Confit recipe

All Recipes Side Dish Vegetables Tomatoes

Ingredients

1 tablespoon olive oil
½ yellow onion, thinly sliced
2 pints cherry tomatoes, halved
¼ cup red wine vinegar
1 small bunch fresh basil - sliced in half, or to taste, divided
salt and ground black pepper to taste
¼ cup toasted pine nuts

Nutrition Info

85.5 calories
carbohydrate: 8.2 g
cholesterol: : -
fat: 5.5 g
fiber: 1.8 g
protein: 2.7 g
saturatedFat: 0.8 g
servingSize: -
sodium: 36.2 mg
sugar: 1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).

  2. Heat oil in a skillet over medium heat, stir in onion. Cook and stir until the onion has softened and turned translucent, about 5 minutes. Add tomatoes, vinegar, 1/2 of the basil, salt, and pepper. Cook and stir until tomatoes are heated through, about 2 minutes.

  3. Pour onion-tomato mixture into a casserole dish. Sprinkle pine nuts on top.

  4. Bake in the preheated oven until tomatoes start to brown, 25 to 35 minutes. Cool and transfer to serving platters using a slotted spoon. Serve with the rest of the basil.

Recipe Yield

6 servings

Recipe Note

This is a nice recipe to use as an acidic note or a palate cleanser when serving richer dishes. Makes a great side dish.

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