Yellow Pepper Confit With Cherry Tomatoes. Step-by-step Recipe With Photo

Confit is a way to preserve food by stewing for a long time in a large amount of oil. Usually, meat was preserved this way, but since vegetables come to the fore in the modern world, the recipe was adapted for processing them. Yellow pepper confit with cherry tomatoes in flavored olive oil is a light festive appetizer that is easy to prepare in about an hour, and after a few hours, the confit can be served, this appetizer is served cold.

Don't be confused by the large amount of olive oil you need for this recipe. There is always a use for flavored oil - you can make homemade mayonnaise, season a salad, or pour it over a slice of fresh bread.

Vegetables prepared according to this recipe are hot, spicy and very tender. In my opinion, this is a good way to treat friends and family to a light vegetable dish that does not need to be prepared for the winter, but can be stored in the refrigerator for a while.

Cooking time: 1 hour

Ingredients for making yellow pepper confit with cherry tomatoes

• 3 fleshy yellow peppers;
• 300 g cherry tomatoes;
• 2 chili peppers
• 1 head of garlic;
• 200 g olive oil;
• black sesame, thyme, basil, 5-6 peppercorns, 2-3 cloves;

Method of making yellow pepper confit with cherry tomatoes

Peel the yellow pepper from seeds and white pulp, remove the stalk, cut into long slices. Leave small cherry tomatoes intact, and cut the larger ones in half. We put vegetables in a fireproof form.

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. Add a pinch of dried thyme and basil.

Pour olive oil over the vegetables, mix thoroughly so that the oil covers all the pieces of vegetables. We heat the oven to 160 degrees Celsius, put the mold on the middle shelf.

While the vegetables are baking, make some flavored olive oil for dressing. Fry black sesame seeds in a saucepan, add black pepper and cloves, ground into powder, then pour in olive oil, heat it for several minutes. At the very end, add the garlic, peeled and cut into thin slices, immediately remove the oil from the heat. The oil should not be heated very strongly, as the garlic in it will "char" and become tasteless, the temperature of the oil is about 80 degrees Celsius.

The vegetables will simmer in the oven for about 35 minutes, they should be soft, remain intact and not burn. Sometimes we take the mold out of the oven and gently shake the contents.

Gently place the pieces of vegetables in clean jars, pouring over them with flavored oil. Distribute the slices of garlic and spices evenly between the layers of vegetables.

When the confit has cooled down, put the jars in the refrigerator. This wonderful light side dish is perfect for pita filling, scrambled eggs, scrambled eggs and as an appetizer for an aperitif. You can store confit only in the refrigerator, use it within 3-4 days.

When you eat the vegetables, strain the oil and heat to almost a boil, then cool, store in a tightly closed bottle in a dark place.