1/2cupfreshherbaceous-green 300+ poly extra virgin olive oil such as Leccino or Frantoio
1/3cupcrispgood quality white wine
1tablespoonTraditional Balsamic Condimento
2teaspoonssea salt or kosher salt
fresh ground pepper to taste
Adjust rack to middle of oven, and preheat to 300. In a medium roasting pan (9″x13″) or a 12″ oven safe skillet, combine the first five ingredients.
Whisk the wine, balsamic, and olive oil together, drizzle over the vegetables and toss to combine. Season with salt and pepper.
Place the pan on the middle rack in the oven, uncovered, and allow the vegetables to cook slowly, stirring only a few times during the process, being careful not to break the tomatoes.
Slow roast for 4 – 4 1/2 hours.The resulting confit, or tomato “jam” can be used to dress pasta, slather on crusty bread, or as an accompaniment to slow roasted meats or poultry.
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