Fig and cherry tomato confit

Ingredients

• 300 g cherry tomatoes
• 6-8 medium ripe figs
• 2 tablespoons olive oil
• ¼ teaspoon brown sugar
• ¼ teaspoon salt
• 1 teaspoon balsamic vinegar
• ½ teaspoon basil
• 100 ml red or white wine

Missing an ingredient?

• What to use instead of olive oil
• What to use instead of basil
• What to use instead of cherry tomatoes

Instructions

1. Wash the cherry tomatoes and cut them into quarters. Chop the basil.
2. Heat the oil in a medium skillet over low heat, add the tomatoes and cook covered for 5 minutes, stirring now and then.
3. Add the salt, sugar and vinegar and cook for 5-6 more minutes, still covered. If the tomatoes start to brown, add a little water (50 ml is fine).
4. Peel the figs, cut them into 4-6 pieces and add them. Mix and cook covered for 4-5 more minutes.
5. Add the wine and basil, mix, partly cover and let it reduce for 5-10 minutes. Taste and adjust the salt.
6. Let it cool uncovered.

Nutrition facts

Approximate, per serving (about 122 g). Calculated with data from USDA FoodData Central.