Cherry Tomato Confit

August 12, 2011

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

Ingredients

  • 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
In This Recipe

Directions

  1. 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.

More Great Recipes:
Condiment/Spread|Cherry|Tomato|Vegetable|Make Ahead|5 Ingredients or Fewer|Slow Cook|Summer|Gluten-Free|Vegan

Reviews (8) Questions (0)

8 Reviews

Kateq January 10, 2014
Fabulous! I used my potato masher to 'smush' any stubborn cherry tomatoes about halfway through. I put it through the food mill to lose the skins--the result is ethereal!
 
Jo A. August 30, 2013
I have made this recipe with early girl toms from neighbor's garden. Fantastic! I also made it with cherry toms....but blanched them for 1 min to remove the skins which I don't particularly like to have floating around in this beautiful, sweet, wonderfulmouthfeel ambrosia! <br />
 
Ms. T. August 16, 2011
This looks scrumptious. And beautiful photo too! <br />
 
Author Comment
TasteFood August 14, 2011
Hope you all try it - thanks for commenting!<br />
 
lapadia August 14, 2011
Delicious & Gratifying...let me count the ways to serve this :) Thanks, TasteFood!
 
Lizthechef August 14, 2011
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.
 
wssmom August 13, 2011
How ridiculously simple and I bet it is awesome! Can't wait for the cherry tomatoes to come in!
 
Midge August 13, 2011
This looks so very tasty. Saving!