This recipe first appeared in The Sharper Your Knife, the Less You Cry. It’s loosely based on a dish that I learned to make while studying at Le Cordon Bleu in Paris.
During the heat of summer, I probably make this once a week and if I have to take something to a party, this is my go-to dish in the summer. You can use as it a spread for crackers or bruschetta, and also as a sauce for simple pan-seared fish or chicken. I’ve even tossed it with warm pasta. It will keep well if stored in a tightly sealed container for up a week. I named it for Julia Child because the first time I made it was for a dinner on August 15th, her birthday. I think she would have liked it.
Confit Provençal aux Tomates
- 4 tablespoons olive oil
- 1 red medium bell pepper peeled, finely chopped
- 1 large onion finely chopped (about 1 ½ cups)
- 3 to 4 cloves of garlic finely chopped
- 2 to matoes peeled, seeded and chopped (about 1 cup)
- 6 to 8 sun-dried tomatoes chopped (¾ cup)
- 12 Nicoise olives chopped
- 3/4 tablespoon capers
- 2 cups chopped fresh basil
- In a small sauté pan, warm the oil over medium heat. Add bell pepper, onions, and garlic and cook until soft. Add the chopped tomatoes, sun-dried tomatoes, olives and capers and cook gently. Remove from heat. When cool, add the basil. Add coarse salt and pepper to taste.
This dish requires a fair amount of chopping. You may want to check out my knife skills video.
This post was originally posted June 27th, 2009; it has been updated.