Cherry Tomato Confit
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Author Notes: As the term confit implies, this gob of tomatoes is luxuriously rich. The key to the recipe is its simplicity (3-4 ingredients) and time to cook (1 hour) which allows the tomatoes to break down and ooze together with a generous amount of olive oil. The resulting jam is ridiculously intense, and may be divvied up in batches (and frozen) for all kinds of use. Smear some of the confit on crostini, spoon a dollop into a bowl of pasta, use as a pizza sauce, or dilute it with cream for a silky, decadent soup. - TasteFood
Makes 4 cups
- 4 pounds cherry or heirloom cherry tomatoes
- 1 cup extra-virgin olive oil
- 2 teaspoons sea salt, or to taste
- 1/2 teaspoon sugar, optional
- Combine tomatoes and olive oil in a large saucepan or soup pot. Simmer over medium-low heat until tomatoes begin to break down, stirring occasionally and breaking tomatoes apart with a spoon. Continue to cook until all of the tomatoes have broken down and the sauce is thick, about one hour in all. Add salt and taste for seasoning. If necessary add sugar.
- This recipe was entered in the contest for Your Best Cherry Tomatoes
Tags: freezes well, savory, Versatile
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almost 2 years ago Ms. T
This looks scrumptious. And beautiful photo too!
almost 2 years ago TasteFood
Hope you all try it - thanks for commenting!
almost 2 years ago lapadia
Delicious & Gratifying...let me count the ways to serve this :) Thanks, TasteFood!
almost 2 years ago Lizthechef
This is my keeper from the contest so far, the key word being "freeze". I'm sure this could be adapted to can with some more acid, but this is like basil pesto, so easy to freeze in baggies.
almost 2 years ago wssmom
How ridiculously simple and I bet it is awesome! Can't wait for the cherry tomatoes to come in!
almost 2 years ago Midge
This looks so very tasty. Saving!