This Tomato Confit (infused with a little bit of saffron) is 100% about to revolutionize the way you eat! It’s perfection!!
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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:
- 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:
- Swirl it into some tomato confit pasta
- Make it into a pasta salad
- Confit tarts are the perfect brunch or shower menu item
- Cacio e pepe with confit is bananas amazing
- Fried egg breakfast sandwich with confit is perfection
- Bruschetta Bar (the perfect dipping sauce)
Tools used to make this
What you’ll need:
Saffron Tomato Confit
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.
This looks a-maz-ing!!! Love it!
I so want this slathered on a piece of crispy Salmon- yum!
What a tasty way to enjoy tomatoes!
Are you serious?? I’m on this! lOVE!
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.
…this looks OH SO good. Especially with the ricotta.
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…
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!
Omg you’re killing me with this!! I want a whole jar to myself!
Great snack!
Now I know what to do with the heaps of tomatoes I will be growing this summer! Sounds life changing for sure!!
I need to put this spread on everything!!!
Gorgeous! All I can think about is some homemade ricotta on crackers, generously topped with this confit!
This looks beautimussss!!
This looks marvelous! I’ll have to give it a try!
I can’t wait until I have an over-abundance of garden tomatoes to make this with. What a delicious combination!
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!
Oh yah, I would totally loooooove this 🙂
I am always stumped when it comes to appetizers and snacky food. This is right up our alley!
I think I’ll just start with a spoon ; )
Oh man! Does this ever look good!! And with the cheese, I could live on that snack right there!
Love, love, love! This is so good on everything! Can’t wait for all those summer tomatoes! Thanks for reminding me of this!
This sounds so good! Have the perfect crackers for it.
I need this saffron tomato confit in my life! SO GOOD! 🙂
Great stirred through pasta.
i just made it with pasta last week!! IT’S EPIC! coming to the blog shortly 🙂
Hi Gaby! Would heirloom tomatoes work just as well as cherry tomatoes?
they sure would – but cut them down into smaller pieces
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!
It’s so good on a grilled cheese right?!?! OBSESSED
Saffron is so expensive….on a budget. Is there a substitute or can yo just leave it out?
you can leave it out!
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.
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?
yes it’s still great without it! you could add a few whole garlic cloves instead
Absolutely amazing , I used it on grilled bread and fish, and scrambled eggs ….love
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.
A great appetizer! We cook it on the big green egg to give it a like smokey flavor.
We loved this so much we made it again adding chopped garlic, and used it as our ’pizza sauce’ Delish!!!!!
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 !
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!
This is so good it’s ridiculous. This is on rotation throughout the rest of tomato season!!
Can this be frozen?
sure can!
Can I use Romas??? I have way too many of them but not enough cherries!
yup! will work!
So fabylous! I’m wondering if tomato confit be frozen or canned??
both!
Can I can this recipe?
sure!
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.
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?
yes absolutely
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?
ack!! sorry to hear that! unsure what the other recipe you followed called for but worth a try!
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!
I slow roast garlic cloves with my tomatoes and add thyme, too! So delicious spread on crostini!!
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.
I would thaw them to remove any excess moisture and then go for it
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!
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!!
I’d actually make the butter tomato sauce on my website rather than this confit! The confit is really amazing with smaller tomatoes