Confit of zucchini and tomato (tian provencale)

This provincial specialty from chef Roger Vergé is a confit of vegetable made of finely sliced zucchinis tomatoes and onions that are baked in the oven on a bed of onion with olive oil , a hint of garlic and crushed bay leaves. Get the recipe here: https://bit.ly/3hohjc9 🧑‍🍳 ENROLL IN MY COOKING COURSE FOR BEGINNERS: https://bit.ly/2QZM7TX 😀 SUBSCRIBE TO MY CHANNEL: https://bit.ly/2Of3oJD 💌 JOIN OUR NEWSLETTER►https://bit.ly/2lNomli 🧅🥕INGREDIENTS🥕🧅 ( for a 24 cm /9.5 inch ceramic quiche pan) 3 medium size onions 700 grams courgettes /1.5 pounds (roughly the same diameter as the tomatoes) 6 medium size tomatoes (around 600 grams/ 1.3 pounds) 2 garlic cloves 150 ml /5 fluid oz olive oil (100 ml before cooking and 50 ml after) 2 large bay leaf finely chopped salt and pepper notes: - It is hard to say the exact numbers of courgettes (zucchinis) needed as they all vary in shape and size so just make sure you buy a bit extra just in case. - when you buy them, the tomatoes and the courgettes must be firm ot the touch. - oven cooking time and temperature: 1 hour at 200 degrees celsius / around 400 Fahrenheit Pair with grilled white meats fish or chicken hot or cold. for vegetarians just with a bt of toast with feta cheese on the side and a touch of balsamic vinegar. Drink a rose wine cote de provence with it. ********************************************************************************** IF YOU LIKE MY VIDEOS PLEASE SUPPORT MY CHANNEL 🥐 Become a subscriber and click the bell icon so you never miss a cooking tutorial: https://bit.ly/2Of3oJD 🎗️ join the FCA community on Patreon: https://bit.ly/2XaXw3F 🗣️ Spread the word about the channel and the website 🛒 Visit my Amazon cookware page: https://amzn.to/2sQZd9z. UTENSILS AND COOKWARE STARTER KIT: The cast iron pan I always use: https://amzn.to/343Pvn4 ****************************************************** The Mauviel pan I use plus good copper models: https://amzn.to/2RHSACP ******************************************************* Great all around cutting board (polypropylene): https://amzn.to/2POc0Ei Heavy duty cutting board (wood): https://amzn.to/2H4J5ZR Essential utensil set: https://amzn.to/2Y3eIc2 Kitchen scales Us Oz and metric grams: https://amzn.to/2Vj0Flx Measuring cups set: https://amzn.to/2ViYkqT Great starter cookware set (tri-ply clad): https://amzn.to/2DWJD2a A good nonstick pan: https://amzn.to/2VW02OF A Great cast iron enameled French made pot (Staub): https://amzn.to/302BvXi KNIVES AND KNIFE SETS: ******************************************************* Great value chef knife: https://amzn.to/2vKiB9M Forged knife set (mercer culinary): https://amzn.to/2WuDZvs Fibrox knife set (victorinox): https://amzn.to/2DRrbaV GREAT CULINARY BOOKS TO HELP IMPROVE YOUR COOKING ****************************************************** Great books for home cook (from Leiths school foof and wine): How to cook: https://amzn.to/2FW7ses How to cook pastry: https://amzn.to/2HrmKbz *************************************************** For people wanting to learn technique like in culinary school: The professional chef: https://amzn.to/2H4xPfW Le garde manger: https://amzn.to/3001yOH Paul Bocuse Institute culinary book: https://amzn.to/2H4jr7y The complete robuchon: https://amzn.to/30172cb The professional Patry chef: https://amzn.to/301Q3WX Baking and pastry, mastering the art: https://amzn.to/2vCU0Ue Beautiful French Pastry recipe book: https://amzn.to/2H2a1tc CULINARY REFERENCE GUIDES: ************************************* Escoffier culinary guide (in english): https://amzn.to/2PP8ZUr Larousse gastronomique: https://amzn.to/2H4HWBK Le repertoire de la cuisine (in english): https://amzn.to/2H3TKE5 World atlas of wine: https://amzn.to/2VLiB84