Bell Pepper and Cherry Tomato Confit

Bell Pepper and Cherry Tomato Confit

  • Preparation 15 min
  • Cooking 30 min
  • Servings 4
Featured in RICARDO Magazine (WINTER 2018)

Categories

Ingredients

    • 2 red bell peppers, seeded and cubed
    • 2 onions, thinly sliced
    • 2 tbsp (30 ml) olive oil
    • 2 cups (280 g) halved cherry tomatoes
    • 3 tbsp chopped cilantro

Preparation

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