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Confit Tomatoes, Roasted Pepper, and Quinoa Salad

This is an an easy, light meal with made-ahead confit tomatoes and roasted peppers, and tossed with quinoa and balsamic vinaigrette. Both confit tomatoes and roasted bell peppers are easy to make ahead and can be stored for a couple of days. They’re lovely for all kinds of dishes (as a side dish, as a garnish, in salads, or even as a base for sauce).

When I get some cherry tomatoes that aren’t at their peak yet, I love to confit them—they are lovely and soft but retain their shape. Slow cooking the tomatoes in oil brings out the intensity of the flavors. Mix with confit garlic cloves, leaving overnight to let the flavors mingle.

Roasted bell peppers are tender, smoky, and delicious. They add flavor and texture to a variety of dishes and sauces. Once you know how easy the process is, you’ll never spend the money on those jarred roasted peppers again. Store the peppers in a glass jar and cover them with olive oil, it can keep for a week in the fridge.

For Salad:

1/2 cup of raw quinoa

1 cup of water

1 cup confit tomatoes

1 cup roasted peppers

a handful of nuts and seeds  – raw or toasted

1 tablespoon balsamic vinegar

½ cup extra virgin olive oil

½ medium red onion – finely chopped

Salt & Black Pepper to taste

Place quinoa and water in a small pot, bring it to boil and lower the fire to simmer for about 10 minutes until water is completely evaporated. Quinoa can also be cooked in a rice cooker, like how you would cook rice.

For balsamic vinaigrette, place balsamic vinegar, olive oil, onion and salt and pepper in jar and shake.

In a large mixing bowl, toss quinoa, confit tomatoes, nuts/seeds and balsamic vinaigrette. Salad can be eaten warm or cold.

For Confit Tomatoes:

3-4 cups of cherry tomatoes (preferably those that aren’t at their peak)

½ head of garlic – skin removed and mashed  

½ cup of olive oil

½ teaspoon seasalt

Preheat oven to 300F

Toss cherry tomatoes and garlic in a bowl with olive oil and salt.  Spread out on a sheet pan so they are in a single layer.

Cook at 300F for 15 minutes, then turn off the oven and let cook with the residual heat 6-8 hours.

Remove from the oven and store in jar with the oil the tomatoes were roasted in.? Chill in the fridge overnight.

Note: Recipe can easily be doubled or made with a larger quantity.  

For Roasted Peppers

4 bell peppers – seeds and ribs removed

2 tablespoon olive oil

Heat oven to 450F. Place pepper halves (cut side down) on a foil-lined tray. Roast until skin loosens, about 15 minutes.

Remove from heat, place into a bag to steam the peppers for 15 mins until cool enough to handle. Peel off the skin and cut into strips.

It can be used immediately or store in jar with olive oil, it can be kept in the fridge for a week.

View Shannon’s blog Just As Delish here!

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