Chef/owner Paul Virant, Vie, Western Springs, IL Yield: 4 servings. FINGERLING POTATOES AND BABY TOMATO CONFIT: 1/2 lb. fingerling potatoes, sliced, poached in salted water, cooled 1/2 lb. assorted baby tomatoes, cut in half 2 cups olive oil, to cover 5 thyme sprigs 5 fresh bay leaves 3 cloves garlic, smashed as needed, salt and pepper Preheat oven to 250°F. Preseason tomatoes with salt and pepper and let rest for 15 minutes. Add the remaining ingredients, cover with olive oil and roast ...
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