Tomato & Shallot Confit | Dorothy Lane Market

Tomato & Shallot Confit

PREP TIME 15 mins
COOK TIME 45 mins
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.


  • 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


Preheat oven to 325°F.
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.
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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