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.
- Cherry Tomatoes
- Olive Oil
- 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.
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
- 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.