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Tomato Basil Light Confit


Submitted by Yiskah Fantl


You know the recipes that come by accident or by the ingredients you need to get rid of? This is one of those, and it has become a Shabbos staple in our house now. I needed to use up my tomatoes and I didn’t have enough oil to make a real confit, but it turned out great without the extra calories! Whenever we are invited out I’m asked to bring this! (Oh and before I made this recipe I would NEVER eat tomatoes! My father’s jaw dropped when he came for Shabbos and I made and ate this  and  he has been trying to get me to eat tomatoes my whole life!)



Preheat your oven to 375 degrees Fahrenheit.


In a large glass oven-proof container, add the ingredients and mix well. Cover the container with foil and put it in the oven for one hour.


After one hour, take the container out, uncover it (careful, it’s hot!), mix, and put back into the oven UNCOVERED for another hour.   


Remove from the oven and let it cool before mixing again.


Enjoy this in salads, on fish, on challah, or just by itself!