This Tomato Confit (infused with a little bit of saffron) is 100% about to revolutionize the way you eat! It's perfection!! It also goes perfect with so many recipes. You can use it on top of this Fried Egg Breakfast Sandwich or goes perfect with this Pasta Salad! There are so many ways to use this delicious spread.
Table of Contents
Why I Love This Recipe
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.
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 & Substitutions
- Cherry Tomatoes – You can substitute cherry tomatoes for heirloom tomatoes just cut them down into smaller pieces.
- Olive Oil – Make sure to use a good quality olive oil for this recipe.
- Saffron – You can buy it at Trader Joes for $5.99. If you don't have saffron it’s still great without it! You could add a few whole garlic cloves instead.
- Salt & Pepper – Feel free to adjust to taste.
How to make Tomato Confit
Step 1: Start by placing your tomatoes and olive oil over medium high heat.
Step 2: Add the saffron and season with salt and pepper.
Step 3: 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.
Step 4: After about an hour, the tomatoes should be falling apart. Remove them from the heat and let cool in the skillet before serving.
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.
FAQs
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.
What to Make with Tomato Confit
If you tried this recipe, please leave a 🌟 star rating and let me know how it goes in the 📝 comments below. Thanks for visiting today!
Saffron Tomato Confit
Ingredients
- 1 pound cherry tomatoes halved
- â…“ 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.
This looks marvelous! I'll have to give it a try!
This looks beautimussss!!
Gorgeous! All I can think about is some homemade ricotta on crackers, generously topped with this confit!
I need to put this spread on everything!!!
Now I know what to do with the heaps of tomatoes I will be growing this summer! Sounds life changing for sure!!
Great snack!
Omg you're killing me with this!! I want a whole jar to myself!
I LOVE this! I just made a batch of tomato confit the other day. The addition of saffron is genius-- totally giving it a try!
YUM!! I think I'd serve this as a condiment on a meat and cheese board. Or perhaps tossed with some spaghetti and black olives?! The gears are turning...
...this looks OH SO good. Especially with the ricotta.
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.
Are you serious?? I'm on this! lOVE!
What a tasty way to enjoy tomatoes!
I so want this slathered on a piece of crispy Salmon- yum!
This looks a-maz-ing!!! Love it!