Tomato Confit

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This Tomato Confit (infused with a little bit of saffron) is 100% about to revolutionize the way you eat! It’s perfection!!

Tomato Confit from www.whatsgabycooking.com (@whatsgabycookin)

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 for almost 10 years!! Ever since being introduced to it from my friend Dana Robinson at matt and adams house a decade ago and I haven’t been able to stop thinking about this slow roasted tomato confit. 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.



Tomato Confit from www.whatsgabycooking.com (@whatsgabycookin)

I’ll eat this roasted cherry 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.

Ingredients:

  • Cherry Tomatoes
  • Olive Oil
  • Saffron
  • Salt & Pepper

How to make Tomato Confit:

Start by placing your tomatoes and olive oil over medium high heat and add the saffron and season with salt and pepper. Once the oil starts to get hot, and the tomatoes start to blister, reduce the heat and let simmer. After about an hour, the tomatoes should be falling apart. Remove them from the heat and let cool in the skillet before serving. Salt and pepper to taste.

Variations and Substitutions:

Cherry Tomatoes – You can substitute cherry tomatoes for heirloom tomatoes just cut them down into smaller pieces.

Saffron – If you don’t have saffron it’s still great without it! You could add a few whole garlic cloves instead.

Tips & Tricks:

Low and slow is the secret to making jammy Tomato Confit. Once the oil starts to get hot, and the tomatoes start to blister, reduce the heat and let simmer for an hour stirring every 10 minutes.

FAQ’s:

How to store tomato confit?

The best Tomato Confit storage container needs to be airtight. I like to use these Glass Storage Containers.

How long does tomato confit last?

Tomato confit will last for up to a week when stored in an airtight container in the refrigerator. To extend its shelf life, you can freeze it for up to 3 months in ice cube trays for single serving easy use.

Can you freeze tomato confit?

Sure can! Transfer it to ice cube trays for single serving easy use, and store in the freezer for up to 3 months.

Here are my favorite WGC recipes I’ve incorporated tomato confit into over the years:

Tools used to make this

Saffron Tomato Confit

5 from 9 votes
This Tomato Confit is the perfect condiment for just about every recipe and a great way to use up all those summer tomatoes!
Prep Time 5 mins
Cook Time 1 hr
Total Time 1 hr 5 mins
Course Appetizer, Condiment
Cuisine American
Servings 6 people

Ingredients
  

  • 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

Instructions
 

  • 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.

Notes

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.

Nutrition Information

Calories: 120kcal | Carbohydrates: 3g | Protein: 1g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Sodium: 21mg | Potassium: 165mg | Fiber: 1g | Sugar: 2g | Vitamin A: 370IU | Vitamin C: 17mg | Calcium: 8mg | Iron: 1mg

71 Comments

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

  2. 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!

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

  4. 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!

    1. Saffron is so expensive….on a budget. Is there a substitute or can yo just leave it out?

  5. 5 stars
    I am such a fan of this. I regularly make it and freeze it, so I can pop it out when I need to do a quick pasta.

  6. I don’t have and won’t be able to get, saffron. Is it still as tasty without it, or can you suggest something else to use?

  7. 5 stars
    I just love your way of cooking, they bring food to a whole new level, recipes are practical and easy! Thank you so much for sharing your talents.

  8. 5 stars
    Simply AMAZING! Our friend Grace made this along with pea pesto, fresh burrata, and crispy baguette on our trip to Newport OR. It was an instant hit. Easy to makr and so delicious. This is a keeper. Thank you for the recipe !

  9. 5 stars
    This recipe was awesome! I loved it, my one year old loved it, my non-tomato eating husband loved it. Perfect way to use up summer tomatoes!

  10. 5 stars
    I am obsessed with this! It’s so easy to make and so dang good. I love it on cottage cheese, but it would be amazing on toast, pasta, chicken, etc. Need to make a new batch STAT.

  11. I love this! Can this be made then stored in the fridge for a few days? Or even stored in a freezer to have on hand?

  12. Hi Gaby,

    I made another tomato confit recipe (big mistake) and ended up with whole tomatoes in olive oil. Do you think I could take the batch and just do what you’ve outlined here to fix it?

    1. ack!! sorry to hear that! unsure what the other recipe you followed called for but worth a try!

  13. 5 stars
    I want to swim laps in this delicious tomato saffron confit. It’s amazing. Don’t think twice – make it now. Thank you for this incredible & easy recipe, Gaby!

  14. Hello!

    Can you use frozen cherry tomatoes? Froze some before heading out on vacation and wondering if the recipe will work with what I have on hand.

  15. I do not have access to saffron. I can make it without but what would you suggest instead, I was thinking garlic but could use advice on how much. Thanks!

    1. Hi there!! I have an ABUNDANCE only Roma tomatoes, do you think this recipe will work with those as well and if so, how do you recommend adjusting? Can’t wait to try it!!

    2. I’d actually make the butter tomato sauce on my website rather than this confit! The confit is really amazing with smaller tomatoes

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