Shallot & Tomato Confit | Dorothy Lane Market

Shallot & Tomato Confit

PREP TIME 15 mins
COOK TIME 55 mins
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.


  • 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


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.
Bake until the vegetables are soft and slightly caramelized, about 45 to 55 minutes, stirring once during cooking.


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