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Condiment/Spread
Clove
tomato saffron confit
by:
Neta Shpilman
April 2, 2016
4
3 Ratings
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1
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0
1
Photo by Neta Shpilman
Review
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Makes
1 jar
Ingredients
2.5
pounds
mix of res and yellow cherry tomatos
15
whole peeled garlic cloves
2
thyme sprigs (optional)
1
cup
olive oil
1
pinch
saffron threads
20
milliliters
warm water
1
tablespoon
golden sugar
kosher salt
cracked black pepper
Directions
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
Tags:
Condiment/Spread
Vegetable
Clove
Saffron
Thyme
Tomato
Vegan
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1 Review
Write a Review
Colette
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?
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