Shallot & Tomato Confit | Dorothy Lane Market

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    Shallot & Tomato Confit

    PREP TIME 15 mins
    COOK TIME 55 mins
    SERVINGS 2
    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.

    INGREDIENTS

    • 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

    INSTRUCTIONS

    1
    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.
    2
    Bake until the vegetables are soft and slightly caramelized, about 45 to 55 minutes, stirring once during cooking.

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    Shallot & Tomato Confit

    PREP TIME 15 mins
    COOK TIME 55 mins
    SERVINGS 2

    INGREDIENTS

    • 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

    INSTRUCTIONS

    1
    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.
    2
    Bake until the vegetables are soft and slightly caramelized, about 45 to 55 minutes, stirring once during cooking.

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