Tomato Confit

Name: Tomato Confit
Ingredients: 1 tablespoon olive oil; 1/2 yellow onion, thinly sliced; 2 pints cherry tomatoes, halved; 1/4 cup red wine vinegar; 1 small bunch fresh basil - sliced in half, or to taste, divided; salt and ground black pepper to taste; 1/4 cup toasted pine nuts

7 ingredients

4 steps

Ingredients

1 tablespoon olive oil
1/2 yellow onion, thinly sliced
2 pints cherry tomatoes, halved
1/4 cup red wine vinegar
1 small bunch fresh basil - sliced in half, or to taste, divided
salt and ground black pepper to taste
1/4 cup toasted pine nuts

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.