Tomato and Onion Confit

1. 1

   Sweat onions Heat oven to 275F.

2. 2

   Heat oil in a 4-quart Dutch oven over medium heat.

3. 3

   Add onions and sweat until soft and translucent, about 8 minutes, stirring occasionally.

4. 4

   Add tomatoes and salt and stir to combine.

5. 5

   Poach in oven Transfer the mixture to oven and cook (uncovered), gently stirring occasionally, until onions are light golden and completely tender (almost like a jam) and tomatoes are wrinkled but not mushy, 4 to 4 1/2 hours.

6. 6

   The confit can be allowed to cool and then stored in an airtight container for up to 2 weeks in the refrigerator.

* Per serving · 4 servings · Values may vary.

No additional tips available.