Tomato Confit Pasta

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One of our all time favorite recipes got a makeover just in time for tomato season - say hello to Tomato Confit Pasta!

Why I Love This Recipe

I've been making tomato confit for the past 12 years! It comes to us by way of one of Matt's best friends and I will forever be indebted to her for introducing me to Tomato Confit. I, of course, have turned it into just about everything under the sun from tarts to pasta to a sauce etc. It's so versatile and when tomato season is going full tilt, this Tomato Confit Pasta is it!

Ingredients & Substitutions

Tomato Confit Ingredients: cherry tomatoes, salt, black pepper, olive oil, and saffron prepped out on a wooden cutting board
  • 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 or you can splurge on some from your favorite local spice market! I use it so sparingly that I tend to splurge because the amped up flavor from the saffron really makes a difference. I just used up my last little bit I brought home from Morocco. I feel another trip coming on...
  • Salt & Pepper – Feel free to adjust to taste.
  • Pasta - duh!

*For full list of ingredients and instructions please see recipe card below

How to make Tomato Confit Pasta

Halved cherry tomatoes in a medium skillet with olive oil over medium high heat.

Step 1: Start by placing your tomatoes and olive oil over medium high heat.

Halved cherry tomatoes in a medium skillet with olive oil saffron salt and pepper over medium high heat.

Step 2: Add the saffron and season with salt and pepper.

Halved cherry tomatoes in a medium skillet that have started to blister

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.

Tomato confit in a medium skillet

Step 4: After about an hour, the tomatoes should be falling apart. Remove them from the heat and let cool in the skillet for about 20 minutes before serving. Cook the pasta until al dente. Reserve about ¾ cup of the pasta water once cooked and add to the tomato confit, stir everything into the pasta.

Tips & Tricks

Low and slow is the secret to making jammy Tomato Confit Pasta. 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.

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... 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. But in this Tomato Confit Pasta - it is PERFECTION!

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!

Tomato Confit Pasta

Author: Gaby Dalkin
5 from 4 votes
I’ve been making tomato confit for the past few years, but why had I never thought to add it to pasta!! 
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course Dinner
Cuisine Italian
Servings 4 servings

Equipment

Ingredients
  

  • 10 ounces spaghetti or linguini
  • 1 pound cherry tomatoes cut into quarters
  • cup good quality olive oil
  • 1 pinch saffron about 20 threads
  • kosher salt, freshly cracked black pepper and red pepper flakes to taste
  • fresh chives for garnish

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.
  • Cook the pasta until al dente. Reserve about ¾ cup of the pasta water once cooked and add to the tomato confit, stir everything into the pasta. Adjust seasoning as needed and serve with chopped chives.

Notes

If you haven't done this yet, start saving some pasta cooking water every single time! It is the perfect way to finish off any sauce you are making.

Nutrition Information

Calories: 443kcal | Carbohydrates: 57g | Protein: 10g | Fat: 19g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Sodium: 36mg | Potassium: 406mg | Fiber: 3g | Sugar: 5g | Vitamin A: 555IU | Vitamin C: 26mg | Calcium: 28mg | Iron: 2mg
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26 Comments

  1. I made the tomato confit using Sungold cherry tomatoes!!!! Delicious. I’m using it tomorrow night on a wood fired pizza with Burrarta!!!

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