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.
I slow roast garlic cloves with my tomatoes and add thyme, too! So delicious spread on crostini!!
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!
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 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
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.
Can I can this recipe?
sure!
So fabylous! I'm wondering if tomato confit be frozen or canned??
both!
Can I use Romas??? I have way too many of them but not enough cherries!
yup! will work!
Can this be frozen?
sure can!
This is so good it's ridiculous. This is on rotation throughout the rest of tomato season!!
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!
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 !
We loved this so much we made it again adding chopped garlic, and used it as our ’pizza sauce’ Delish!!!!!
A great appetizer! We cook it on the big green egg to give it a like smokey flavor.
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.