Sweet Red Pepper Confit
This easy confit is like a favorite scarf—the one that goes with everything and drapes you just right. The peppers add unctuous intrigue to sandwiches, burgers, pasta and omelets.
Ingredients
3 large red bell peppers, cut into thin strips
4 tbsp. extra-virgin olive oil
2 ½ tsp. coarse sea salt
1 tbsp. balsamic vinegar
Directions
1
Heat oven to 425 degrees.
2
Combine peppers, oil and salt in a baking dish; cover tightly.
3
Bake until peppers are meltingly tender, 35-40 minutes, stirring once during the cooking time.
4
Remove from oven. Toss with vinegar.
5
Serve warm, cold or at their very best: room temperature. Adapted from a Patricia Wells recipe.
Suggestions
This recipe also makes a happy sop for bread.
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