DAEN LIA Pan-Seared Salmon With Cherry Tomato Confit

quick tip! "Olive oil solidifies in cold temperatures, so [take] your tomato confit out of the fridge at least 20 minutes before you want to use it," says Lia.

- SABRINA WEISS

'This works beautifully as a midweek dinner when you want something quick, but it's also elegant enough to pull out for date night or when friends are over,' says the author of the Garlic, Olive Oil + Everything Mediterranean cookbook. 'The confit keeps for weeks and tastes like summer in a jar'

1 1/2 cups cherry tomatoes (from 1 [10-oz.] pkg.) 3 rosemary sprigs 1 tsp. fine sea salt, divided 2 cups plus 1 Tbsp. extra-virgin olive oil, divided 4 (5-to 6-oz.) skinless salmon fillets 1/2 tsp. black pepper 2 Tbsp. balsamic vinegar 1/4 cup thinly sliced red onion (from 1 small onion) 12 small or 3 large fresh basil leaves, torn 2 oz. Greek feta cheese, crumbled (about 1/2 cup)

1. Preheat oven to 250°. Place tomatoes and rosemary in a large baking dish; sprinkle with 1/2 teaspoon of the salt. Pour 2 cups of the olive oil over tomatoes. Bake in oven, uncovered, until tomatoes are softened, wrinkled and slightly burst, about 2 hours. Let cool completely, about 45 minutes. Tomatoes and oil may be stored in an airtight container or jar in refrigerator for up to 6 weeks.