Tomato Confit
Tomato confit is a slow-cooked French preserve that transforms cherry tomatoes into a rich, jammy condiment with a delicate saffron note. It's ideal for spreading on toast, stirring into pasta, or serving alongside charcuterie.
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Tomato confit is a slow-cooked French preserve that transforms cherry tomatoes into a rich, jammy condiment with a delicate saffron note. It's ideal for spreading on toast, stirring into pasta, or serving alongside charcuterie.
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Rinse the cherry tomatoes and remove any stems.
Place all the tomatoes in a large skillet.
Drizzle the olive oil over the tomatoes.
Place the skillet on the stove over medium-high heat.
Add the saffron threads to the pan.
Season generously with salt.
Cook over medium to medium-low heat for 30-45 minutes, stirring occasionally, until the tomatoes have burst and the mixture has become jammy.
Once cooked, turn off the heat and allow the confit to cool.
Transfer the cooled tomato confit to a jar for storage.
Serve spread on toasted bread or with your favorite dishes.
Cool completely and store in an airtight jar in the refrigerator for up to 2 weeks; extend shelf life by covering with extra olive oil.
Typically 1.5 to 3 hours on the stovetop, depending on desired thickness and heat level. The tomatoes should collapse and reduce significantly.
Yes. Cook at 300°F for 2–3 hours in an oven-safe pot, stirring occasionally, until jammy and concentrated.
Cool completely, transfer to an airtight jar, and refrigerate for up to 2 weeks. Store in olive oil for longer shelf life.
Yes. Use a pinch of turmeric for color and warmth, or omit it entirely. Saffron adds a subtle floral note but isn't essential.
Yes. Keep the ratio of 3 pints tomatoes to 1/4 cup oil and adjust saffron proportionally. Cook time may increase with larger batches.
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