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
- ⅓ 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.
Absolutely amazing , I used it on grilled bread and fish, and scrambled eggs ....love
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
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'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!
Hi Gaby! Would heirloom tomatoes work just as well as cherry tomatoes?
they sure would - but cut them down into smaller pieces
Great stirred through pasta.
i just made it with pasta last week!! IT'S EPIC! coming to the blog shortly 🙂
I need this saffron tomato confit in my life! SO GOOD! 🙂
This sounds so good! Have the perfect crackers for it.
Love, love, love! This is so good on everything! Can't wait for all those summer tomatoes! Thanks for reminding me of this!
Oh man! Does this ever look good!! And with the cheese, I could live on that snack right there!
I think I'll just start with a spoon ; )
I am always stumped when it comes to appetizers and snacky food. This is right up our alley!
Oh yah, I would totally loooooove this 🙂
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!
I can't wait until I have an over-abundance of garden tomatoes to make this with. What a delicious combination!