In August tomatoes and peppers are ripening and in their prime. This is why you want to make this Tomato and Peppers Confit.
Confit comes from the French word confire which means literally means “to preserve”; a confit being any type of food that is cooked slowly over a long period of time as a method of preservation. (Information taken from Wikipedia
The tomatoes and peppers are cooked in oil and all the juices and vegetables concentrate creating a rich flavour, with a touch of sweetness.
6 large tomatoes, like beefsteak, roughly diced
6 bell peppers diced, red, yellow or orange or any combination
4 large onions thinly slices
1 cup canola oil
1 tbs salt
1 tsp pepper
- Combine all ingredients in a deep metal roasting pan and mix well.
- Place in a 350 oven and bake uncovered for 2- 2.5 hours.
- Stir vegetables every 30 mins.
Note: You will see bits of char which is flavour.
This Tomato and Peppers Confit dish can be eaten as a side dish to any meat, with eggs, or any grain.
How would you best enjoy
Tomato and Peppers Confit?