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Yields12 Servings
 1 ½ lbs Cherry Tomato, small, whole & sweet
 1 large Red Onion, sliced thin
 1 large Red Bell Pepper, (or several smaller sweet red peppers such as marconi) sliced thin or halved if using smaller peppers
 8 large Garlic Clove
 2 inches Fresh Rosemary, leaves only, stem discarded
 ½ cup VSOP Extra Virgin Olive Oil, fresh, herbaceous-green such as barnea or empeltre
  cup White Wine, crisp, high quality like sauvignon blanc, riesling, or torrontes
 1 tbsp VSOP Traditional 18yr Aged Dark Balsamic Vinegar
 2 tsp Fine Sea Salt, to taste
 1 pinch Fresh Cracked Black Pepper, to taste
1

Adjust rack to middle of oven and preheat it to 300 degrees Fahrenheit

2

In a medium roasting pan (9"X13") combine the tomatoes, red onion, red pepper, garlic & fresh rosemary.

3

Whisk the extra virgin olive oil, white wine, balsamic together in a small bowl. Drizzle over the vegetables in the roasting pan and toss to combine. Season with the sea salt and fresh cracked black pepper.

4

Place the pan (uncovered) on the middle rack in the oven and allow the vegetables to cook slowly. Stir the vegetables, being careful not to break the tomatoes, only a few times during the cooking process. Slow roast for about 4 to 4 1/2 hours. Allow to cool slightly and place any unused confit in a glass jar. It will keep in the refrigerator for about a week.

Ingredients

 1 ½ lbs Cherry Tomato, small, whole & sweet
 1 large Red Onion, sliced thin
 1 large Red Bell Pepper, (or several smaller sweet red peppers such as marconi) sliced thin or halved if using smaller peppers
 8 large Garlic Clove
 2 inches Fresh Rosemary, leaves only, stem discarded
 ½ cup VSOP Extra Virgin Olive Oil, fresh, herbaceous-green such as barnea or empeltre
  cup White Wine, crisp, high quality like sauvignon blanc, riesling, or torrontes
 1 tbsp VSOP Traditional 18yr Aged Dark Balsamic Vinegar
 2 tsp Fine Sea Salt, to taste
 1 pinch Fresh Cracked Black Pepper, to taste

Directions

1

Adjust rack to middle of oven and preheat it to 300 degrees Fahrenheit

2

In a medium roasting pan (9"X13") combine the tomatoes, red onion, red pepper, garlic & fresh rosemary.

3

Whisk the extra virgin olive oil, white wine, balsamic together in a small bowl. Drizzle over the vegetables in the roasting pan and toss to combine. Season with the sea salt and fresh cracked black pepper.

4

Place the pan (uncovered) on the middle rack in the oven and allow the vegetables to cook slowly. Stir the vegetables, being careful not to break the tomatoes, only a few times during the cooking process. Slow roast for about 4 to 4 1/2 hours. Allow to cool slightly and place any unused confit in a glass jar. It will keep in the refrigerator for about a week.

Confit Of Tomatoes, Peppers & Sweet Red Onions