TOMATO CONFIT

Tomato Confit image

Provided by davebuoy

Time 52m

Yield 6

Number Of Ingredients 7

1 tablespoon olive oil
½ yellow onion, thinly sliced
2 pints cherry tomatoes, halved
¼ cup red wine vinegar
1 small bunch fresh basil - sliced in half, or to taste, divided
salt and ground black pepper to taste
¼ cup toasted pine nuts

Steps:

Preheat oven to 350 degrees F (175 degrees C).
Heat oil in a skillet over medium heat; stir in onion. Cook and stir until the onion has softened and turned translucent, about 5 minutes. Add tomatoes, vinegar, 1/2 of the basil, salt, and pepper. Cook and stir until tomatoes are heated through, about 2 minutes.
Pour onion-tomato mixture into a casserole dish. Sprinkle pine nuts on top.
Bake in the preheated oven until tomatoes start to brown, 25 to 35 minutes. Cool and transfer to serving platters using a slotted spoon. Serve with the rest of the basil.

Nutrition Facts : Calories 85.5 calories, Carbohydrate 8.2 g, Fat 5.5 g, Fiber 1.8 g, Protein 2.7 g, SaturatedFat 0.8 g, Sodium 36.2 mg, Sugar 1 g