This Saffron Tomato Confit is 100% about to revolutionize the way you eat! (and dream… it’s that good!)
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 sinceĀ being introduced to it from my friendĀ Dana RobinsonĀ last year and I haven’t been able to stop thinking about it. 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.
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I’ll eat this Saffron 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.
Saffron Tomato Confit
Ingredients
- 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
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.
- Serve alongside grilled bread, pita, any kind of protein or as a side for vegetables.
- If storing overnight, transfer the mixture to an airtight container and refrigerate for up to 1 week. Let it come to room temperature before serving.
This looks a-maz-ing!!! Love it!
I so want this slathered on a piece of crispy Salmon- yum!
What a tasty way to enjoy tomatoes!
Are you serious?? I’m on this! lOVE!
Okay, I have to try this. I have a feeling I’d be tempted to scoop it on every piece of bread, chicken and fish in sight.
…this looks OH SO good. Especially with the ricotta.
YUM!! I think I’d serve this as a condiment on a meat and cheese board. Or perhaps tossed with some spaghetti and black olives?! The gears are turning…
I LOVE this! I just made a batch of tomato confit the other day. The addition of saffron is genius– totally giving it a try!
Omg you’re killing me with this!! I want a whole jar to myself!
Great snack!
Now I know what to do with the heaps of tomatoes I will be growing this summer! Sounds life changing for sure!!
I need to put this spread on everything!!!
Gorgeous! All I can think about is some homemade ricotta on crackers, generously topped with this confit!
This looks beautimussss!!
This looks marvelous! I’ll have to give it a try!
I can’t wait until I have an over-abundance of garden tomatoes to make this with. What a delicious combination!
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!
Oh yah, I would totally loooooove this š
I am always stumped when it comes to appetizers and snacky food. This is right up our alley!
I think I’ll just start with a spoon ; )
Oh man! Does this ever look good!! And with the cheese, I could live on that snack right there!
Love, love, love! This is so good on everything! Can’t wait for all those summer tomatoes! Thanks for reminding me of this!
This sounds so good! Have the perfect crackers for it.
I need this saffron tomato confit in my life! SO GOOD! š
Great stirred through pasta.
i just made it with pasta last week!! IT’S EPIC! coming to the blog shortly š
Hi Gaby! Would heirloom tomatoes work just as well as cherry tomatoes?
they sure would – but cut them down into smaller pieces
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!
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 donāt have and wonāt 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
Absolutely amazing , I used it on grilled bread and fish, and scrambled eggs ….love
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.
A great appetizer! We cook it on the big green egg to give it a like smokey flavor.
We loved this so much we made it again adding chopped garlic, and used it as our āpizza sauceā Delish!!!!!
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 !
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!
This is so good it’s ridiculous. This is on rotation throughout the rest of tomato season!!
Can this be frozen?
sure can!
Can I use Romas??? I have way too many of them but not enough cherries!
yup! will work!
So fabylous! I’m wondering if tomato confit be frozen or canned??
both!
Can I can this recipe?
sure!
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.