A refined, slow-braised preparation utilizing the natural sweetness of caramelized leeks and onions, coupled with tender potatoes and bursting heirloom tomatoes, simmered gently in white wine and herbs.
Cook Time
55 mins
Calories
380 kcal
Servings
4
Preheat a heavy-bottomed Dutch oven or large, deep skillet over medium-low heat. Add the initial measure of olive oil, the sliced leeks, and the sliced onion, along with a generous pinch of sea salt. Sweat slowly for 15-20 minutes until the vegetables are deeply softened and lightly caramelized, stirring occasionally. This step is critical for developing the foundational sweetness.
Add the sliced garlic, thyme, and bay leaf. Cook for 2 minutes until fragrant, being careful not to brown the garlic.
Deglaze the pan by pouring in the white wine. Increase the heat slightly, bring to a rapid simmer, and reduce the liquid by half (about 5 minutes), scraping up any browned bits (fond) from the bottom of the pan.
Incorporate the prepared potatoes and the vegetable stock. Bring the mixture just to a boil, then immediately reduce the heat to the lowest setting. Cover the pan and simmer gently for 30 minutes, or until the potatoes are mostly tender when pierced.
Gently nestle the whole cherry tomatoes into the liquid mixture. Re-cover the pan and continue to cook for an additional 10-15 minutes until the tomatoes have softened and begun to burst, releasing their sweet juices to enrich the sauce.
Remove and discard the bay leaf. Check and adjust the seasoning with Maldon sea salt and freshly ground pepper. The mixture should be glossy and unctuous, with minimal residual liquid.
Allow the confit to rest off the heat, covered, for 5 minutes before plating. Serve immediately in warm shallow bowls, finished with a precise drizzle of high-quality EVOO and a scattering of fresh herbs.
