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Confit Provençal aux Tomates

Kathleen Flinn
This spread uses quintessential ingredients from the south of France. This is great served on its own with crackers or bread. I also use it to accompany seared or grilled tuna. If you can’t find nicoise olives, substitute another rich, black olive such as kalamata. Makes about 2 ½ to 3 cups.
Prep Time 20 mins
Cook Time 8 mins
Total Time 28 mins
Course Appetizer
Cuisine French
Servings 2 cups


  • 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.