Saffron Tomato Confit


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This Saffron Tomato Confit is 100% about to revolutionize the way you eat! (and dream… it’s that good!)

Tomato Confit from (@whatsgabycooking)

Okay, I know I say that about a ton of things… but it’s true! So now that I’ve acknowledged that everything I make is life changing… let’s move on. I’ve been making this on REPEAT since being introduced to it from my friend Dana Robinson last year and I haven’t been able to stop thinking about it. It’s basically cherry tomatoes that are slowly simmered in some really good quality olive oil along with some saffron, salt and pepper. That’s it. Could it get any easier… no. Could it be more delicious… no.

Saffron Tomato Confit from (@whatsgabycooking)

I’ll eat this Saffron Tomato Confit on just about everything. Toasted pita bread, yes. Grilled bread with a shmear of fresh ricotta cheese, yes. On top of grilled chicken or salmon, yes. Beef kebabs, yes. Quinoa, farro, risotto, noodles… yes, yes and yes. I mean the list goes on. It’s quite possibly the most amazing condiment ever invented and you need massive quantities of it in your life from here on out.

Saffron Tomato Confit

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Gaby Dalkin
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  • 1 pound cherry tomatoes halved
  • 1/3 cup good quality olive oil
  • 1 pinch saffron about 20 threads
  • kosher salt and freshly cracked black pepper to taste


  • In a medium skillet, place the tomatoes and olive oil over medium high heat. Add the saffron and season with salt and pepper. Give the mixture a stir to combine.
  • Once the oil starts to get hot, and the tomatoes start to blister, reduce the heat to medium low and let simmer for 60 minutes. Stirring every 10 minutes.
  • After 60 minutes, the tomatoes should be falling apart. Remove them from the heat and let cool in the skillet for about 20 minutes before serving. Adjust salt and pepper before serving if desired.
  • Serve alongside grilled bread, pita, any kind of protein or as a side for vegetables.
  • If storing overnight, transfer the mixture to an airtight container and refrigerate for up to 1 week. Let it come to room temperature before serving.
Saffron Tomato Confit: Chef Vision

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  1. Cookin Canuck

    Okay, I have to try this. I have a feeling I’d be tempted to scoop it on every piece of bread, chicken and fish in sight.

  2. Monika

    Now I know what to do with the heaps of tomatoes I will be growing this summer! Sounds life changing for sure!!

  3. Helen Kennedy

    I made this for lunch today, and it’s a big YUM from both of us. So easy to make and so good with cheese!

  4. Denise

    I am always stumped when it comes to appetizers and snacky food. This is right up our alley!

  5. Saffron

    […] can use it in so many dishes! Saffron loves to be paired with seafood, tomatoes, rice, cardamom and nuts, pastas, lamb, pears, the possibilities are […]

  6. Monika

    Love, love, love! This is so good on everything! Can’t wait for all those summer tomatoes! Thanks for reminding me of this!

  7. Lauren Gaskill | Making Life Sweet

    I need this saffron tomato confit in my life! SO GOOD! 🙂

    • Gaby

      i just made it with pasta last week!! IT’S EPIC! coming to the blog shortly 🙂

  8. Natalie Pacheco

    Hi Gaby! Would heirloom tomatoes work just as well as cherry tomatoes?

  9. Lavonne

    I’m re-creating your bruschetta bar for a gathering. Just made this confit. I smeared a bit on a grilled cheese sandwich. Sooo good! Thanks!

    • Gaby

      It’s so good on a grilled cheese right?!?! OBSESSED