Today I was craving a salad but with a warm element. So I made some confit tomatoes with vidalia onions. Confit just means to cook something in oil, sounds fancy, right?
You can make a big batch of these tomatoes and use them as a garnish, a side dish, a topping for meat or a grain (or like me, a salad).
First sauté an onion. I used a vidalia onion but this is delicious with red onions, shallots, anything really.
Then add a good amount of good quality olive oil… and throw your tomatoes in with a it of red pepper, salt and any herbs you like.
Cover them and let them cook from 8-10 minutes over medium-low heat.
Then just serve them over anything you like, I used some fresh spring greens. Added a bit of avocado and made a Harissa Yogurt dressing.
2 small boxes of burst tomatoes
1 tsp red pepper flakes
1/2 tsp pepper
salt to taste
1/2 cup of yogurt
1 tsp harissa (store bought)
2 Tbsp vinegar (I like Bragg’s apple cider for health benefits)
2 Tbsp olive oil
3 Tbsp water (to make the dressing more pourable)