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Tomato Confit

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"This is a nice recipe to use as an acidic note or a palate cleanser when serving richer dishes. Makes a great side dish."
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52 m servings 86 cals
Original recipe yields 6 servings


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  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Heat oil in a skillet over medium heat; stir in onion. Cook and stir until the onion has softened and turned translucent, about 5 minutes. Add tomatoes, vinegar, 1/2 of the basil, salt, and pepper. Cook and stir until tomatoes are heated through, about 2 minutes.
  3. Pour onion-tomato mixture into a casserole dish. Sprinkle pine nuts on top.
  4. Bake in the preheated oven until tomatoes start to brown, 25 to 35 minutes. Cool and transfer to serving platters using a slotted spoon. Serve with the rest of the basil.

Nutrition Facts

Per Serving: 86 calories; 5.5 g fat; 8.2 g carbohydrates; 2.7 g protein; 0 mg cholesterol; 36 mg sodium. Full nutrition

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