Tomato & Garlic Confit
Preserve your summer tomatoes by slow cooking them to a jammy, delicious spread.
Prep Time5 minutes mins
Cook Time1 hour hr
Course: Appetizer
Cuisine: American
Keyword: confit, garlic, slow roast, tomato
- 1 lb cherry tomatoes halved
- ¼ cup olive oil
- 1 pinch saffron
- 3-4 cloves garlic smashed
- salt & pepper
In a medium sized skillet, heat olive oil, tomatoes & garlic medium high heat. Next, add the saffron, and season generously with salt & pepper.
As the tomatoes start to blister (5 minutes), reduce the heat to medium low. Stir occassionally for 45-60 minutes, until tomatoes are broken down and the juices have thickened up.
Let cool for 15 minutes and transfer to a jar for storing. (See storage tips below)
Serve with:
- toasted bread
- on top of your favorite protein or vegetable
- on your next charcuterie board
To store:
In the refrigerator for up to one month or in the freezer for three months.
Bring to room temperature prior to serving.