tomato saffron confit
April 2, 2016
Photo by Neta Shpilman
What You'll Need
mix of res and yellow cherry tomatos
whole peeled garlic cloves
thyme sprigs (optional)
cracked black pepper
preheat oven to 375f (170c)
Dissolve saffron threads in warm water and set asside for at least 10 minutes
Pour olive oil in a large baking pan (or deep ovenproof skillet)
Half the tomatos (length) and add to the baking pan
Add garlic cloves, Sugar, salt, pepper, thyme and saffron and mix well.
Let cool and transfer to a jar. can be refregirated
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August 20, 2021
This looks like a delicious concoction but I feel there are directions missive. For instance how long can you keep this refrigerated? How long do you cook it for? Can it be preserved like jam for long-term shelving?