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
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Ingredients
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4 pounds
cherry or heirloom cherry tomatoes
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1 cup
extra-virgin olive oil
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2 teaspoons
sea salt, or to taste
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1/2 teaspoon
sugar, optional
Directions
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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.
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