Confit Tomato And Carrot Salad

1. 1

   Preheat the oven to 150 degrees Celsius.

2. 2

   Cut the tomatoes into quarters and place skin down on a greased baking pan. Add a splash of balsamic vinegar, a few drops of olive oil, and a pinch of salt on each.

3. 3

   Cut the carrot into thick sticks and place in a baking pan with 2 centimeters of water at the bottom. Add balsamic vinegar, olive oil, and salt on the carrots. Cover.

4. 4

   Bake the tomatoes for 45 to 60 minutes, and the carrots for 45 minutes.

5. 5

   Let the tomatoes and carrots cool.

6. 6

   Plate and drizzle with olive oil.

* Per serving · 4 servings · Values may vary.

No additional tips available.