CategoryDressing, French, Under 1 Hour

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

⅓ 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

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

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

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.

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