Yellow pepper confit with cherry tomatoes
Confit is a method of preserving products by long languishing in a large amount of oil. Usually, meat was preserved this way, but since in the modern world vegetables come to the fore, the recipe has been adapted for their processing. Yellow pepper confit with cherry tomatoes in aromatic olive oil is a light snack for the festive table, which is easy to prepare in about an hour, and after a few hours confit can be served, this appetizer is served cold.
Do not be confused by the large amount of olive oil you need for this recipe. Flavored butter can always be used - you can make homemade mayonnaise, season a salad or pour a slice of fresh bread on it.
Vegetables prepared according to this recipe are sharp, spicy and very tender. In my opinion, this is a good way to treat friends and family with a light vegetable dish that does not need to be prepared for the winter, but can be stored in the refrigerator for some time.
- Time for preparing: 1 hour
Ingredients for making yellow pepper confit with cherry tomatoes
- 3 fleshy yellow peppers;
- 300 g of cherry tomatoes;
- 2 pods of chili pepper;
- 1 head of garlic;
- 200 g of olive oil;
- black sesame seeds, thyme, basil, 5-6 peppercorns, 2-3 cloves;
The method of preparation of yellow pepper confit with cherry tomatoes
We clear yellow pepper from seeds and white pulp, remove the stem, cut into long slices. We leave the small cherry tomatoes whole, and cut the larger ones in half. We put vegetables in a refractory form.
Punches of chili peppers with a sharp knife, add to other vegetables, season the vegetable mix with salt and sugar to your taste. Put a pinch of dried thyme and basil.
Pour the vegetables with olive oil, mix thoroughly so that the oil covers all the pieces of vegetables. We heat the oven to 160 degrees Celsius, put the form on the middle shelf.
While vegetables are baked, we make flavored olive oil for dressing. In a stewpan, fry black sesame seeds, add black pepper and cloves ground into powder, then pour olive oil, heat it for several minutes. At the very end, add the garlic, peeled and cut into thin plates, immediately remove the oil from the heat. The oil cannot be heated very much, since the garlic in it will “char” and become tasteless, the temperature of the oil is about 80 degrees Celsius.
Vegetables will languish in the oven for about 35 minutes, they should become soft, stay intact and not burn. Sometimes we take the form out of the oven and gently shake the contents.
Carefully put the slices of vegetables in clean jars, pouring them with aromatic oil. Slices of garlic and spices evenly distributed between the layers of vegetables.
When the confit cools down, remove the jars in the refrigerator. This wonderful light side dish is perfect for filling pita, scrambled eggs, scrambled eggs and an appetizer appetizer. Confit can only be stored in the refrigerator, use within 3-4 days.
When you eat vegetables, strain the oil and heat until it boils, then cool, store in a tightly closed bottle in a dark place.