Confi - a method of preserving products by the method of long languor in large quantities of oil. Usually, meat was preserved like this, but since in the modern world vegetables come to the fore, the recipe was adapted for processing. Yellow pepper confit with cherry tomatoes in flavored olive oil - a light snack for a festive table, which is easy to prepare in about an hour, and after a few hours the confit can be served at the table, serve this cold snack.
Do not be confused by the large amount of olive oil you need for this recipe. There is always a use for flavored butter - you can make homemade mayonnaise, season the salad or pour a slice of fresh bread on it.
Vegetables cooked according to this recipe are sharp, spicy and very tender. In my opinion, this is a good way to treat friends and homemade light vegetable dish, which does not need to be harvested for the winter, but can be stored in the refrigerator for some time.
- Cooking time: 1 hour
Ingredients for making yellow pepper confit with cherry tomatoes
- 3 fleshy yellow peppers;
- 300 g cherry tomatoes;
- 2 pods of chili;
- 1 head of garlic;
- 200 g of olive oil;
- black sesame, thyme, basil, 5-6 peppercorns, 2-3 cloves;
Method of making yellow pepper confit with cherry tomatoes
Yellow pepper cleaned from seeds and white flesh, remove the stem, cut into long slices. Small cherry tomatoes are left whole, and those that are larger, cut in half. We put the vegetables in refractory form.
We pierce the chili peppers with a sharp knife, add to the rest of the vegetables, season the vegetable mix with salt and sugar to your liking. Put a pinch of dried thyme and basil.
Pour over vegetables with olive oil, mix thoroughly, so that the oil covers all the pieces of vegetables. The oven is heated to 160 degrees Celsius, set the form on the middle shelf.
While the vegetables are baking, we make flavored olive oil for dressing. Fry the black sesame in a skillet, add the black pepper and cloves, pounded into the powder, then pour the olive oil, heat it for several minutes. At the very end, add garlic, peeled and cut into thin plates, immediately remove the oil from the fire. The oil can not be heated very much, as the garlic in it “charred” and becomes tasteless, the oil temperature is about 80 degrees Celsius.
Vegetables will languish in the oven for about 35 minutes, they should be soft, remain whole and not be burnt. Sometimes we take the form out of the oven and gently shake the contents.
Carefully place the pieces of vegetables in clean jars, filling them with flavored oil. We distribute slices of garlic and spices evenly between the layers of vegetables.
When the confit is cool, put the jars in the fridge. This wonderful light side dish is perfect for pita filling, scrambled eggs, scrambled eggs and an aperitif for a snack. Store confit only in the refrigerator, use within 3-4 days.
When you eat vegetables, strain the oil and heat it almost to the boil, then cool it, store in a tightly closed bottle in a dark place.