Saffron Tomato Confit


Total Time:



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

5 from 8 votes


  • 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.

5 Tips from a Private Chef email series

Get my latest recipes + my bonus 5 Tips From a Private Chef email series

Similar Posts

Leave a Reply

Your email address will not be published.

Recipe Rating


  1. Heather Christo

    I so want this slathered on a piece of crispy Salmon- yum!

  2. 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.

  3. Brandon @ Kitchen Konfidence

    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…

  4. Karen @ HonestlyYUM

    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!

  5. Julie @ Table for Two

    Omg you’re killing me with this!! I want a whole jar to myself!

  6. Monika

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

  7. Brenda @ a farmgirl’s dabbles

    Gorgeous! All I can think about is some homemade ricotta on crackers, generously topped with this confit!

  8. Mary Frances

    This looks marvelous! I’ll have to give it a try!

  9. Kate @ ¡Hola! Jalapeño

    I can’t wait until I have an over-abundance of garden tomatoes to make this with. What a delicious combination!

  10. 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!

  11. Denise

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

  12. Paula – bell’alimento

    I think I’ll just start with a spoon ; )

  13. Crystal | Apples & Sparkle

    Oh man! Does this ever look good!! And with the cheese, I could live on that snack right there!

  14. What's In Season // Tomatoes | What's Gaby Cooking

    […] Saffron Tomato Confit from What’s Gaby Cooking […]

  15. 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 […]

  16. Bruschetta Bar – What's Gaby Cooking

    […] you’d like. I’m currently loving an assortment of: Basil Vinaigrette, Red Pepper Sauce, Tomato Confit, Pea Pesto, fresh arugula, charred corn, caramelized onions, caramelized mushrooms, Burrata, […]

  17. Monika

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

  18. Lauren Gaskill | Making Life Sweet

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

  19. Hostess With The Mostess |

    […] need a whole lot of cherry tomatoes, but it will change your life (for the better!) This recipe on What’s Gaby Cooking will guide you to appetizer […]

    • Gaby

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

  20. Father's Day Menu – What's Gaby Cooking

    […] Tomato Confit! The perfect thing to pick at all day long. […]

  21. Saffron Tomato Shakshuka – What's Gaby Cooking

    […] made my heart skip a beat! Poached eggs with a saffron tomato sauce (that reminiscent of my saffron tomato confit) that’s topped with salt feta cheese, plenty of fresh herbs like green onions and cilantro […]

  22. Natalie Pacheco

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

  23. Gaby Dalkin of "What's Gaby Cooking" Seattle Home Tour

    […] grab a rotisserie chicken from the market and whip up a quick sauce like my basil vinaigrette or tomato confit and toss it all together with some greens and […]

  24. 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

    • Karen

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

  25. Keto Roasted Fish with Spicy Tomato Garlic Confit – Heather Christo

    […] was dabbling in Keto and the new What’s Gaby Cooking cookbook had come out- there is a recipe for tomato saffron confit in there that I made a ton and eventually based this fattier twist on (I was on Keto!!) for the […]

  26. Monika

    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.

  27. Lynn

    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?

    • Gaby

      yes it’s still great without it! you could add a few whole garlic cloves instead

  28. Beth Lacy

    5 stars
    Absolutely amazing , I used it on grilled bread and fish, and scrambled eggs ….love

  29. Nadine

    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.

  30. Katie

    5 stars
    A great appetizer! We cook it on the big green egg to give it a like smokey flavor.

  31. Sherrie

    We loved this so much we made it again adding chopped garlic, and used it as our ’pizza sauce’ Delish!!!!!

  32. Monina

    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 !

  33. Sara

    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!

  34. Erin

    This is so good it’s ridiculous. This is on rotation throughout the rest of tomato season!!

  35. Karen

    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.