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Tomato & Garlic Confit | My Stir Crazy Kitchen

My Stir Crazy Kitchen

How To Elevate Your Summer Tomatoes In Less Than 1 Hour

How To Elevate Your Summer Tomatoes In Less Than 1 Hour

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I plant tomatoes every year and ever year I act shocked when I end up with a PLETHORA of them. My kids love tomatoes, but even then we just can’t keep up! Enter: Tomato & Garlic Confit! This simple recipe will elevate your summer tomatoes in less an one hour!

What does “confit” actually mean?

It sounds fancy, but it’s a trick. According to Merriam Webster all it’s simply “a garnish made usually from fruit or vegetables that are cooked until tender in a seasoned liquid.” In this case it’s a saffron, garlic, and olive oil. Trust me, it’s as good as it sounds! You can actually make this in the oven too… similar to my slow roasted tomatoes here!

How to store your confit

This incredible tomato mixture should last in the fridge for up to a month, but you will want to be sure to bring it to room temperature before serving.

When storing tomatoes, it’s best to use glass since it doesn’t stain. However, if you use plastic simply spray a light coat of cooking oil inside your container to create a thin layer between the food and the plastic.

If you want to make extras while tomatoes are in peak season, make the confit and then freeze it for up to 3 months!

How to serve your confit

  • fresh baked sourdough bread (my favorite recipe here)
  • with your favorite protein or vegetable
  • on your next charcuterie board
  • by the spoonful 😉

All you’ll need

  • Cherry or grape tomatoes
  • olive oil
  • saffron threads
  • garlic cloves
  • salt & pepper
  • OPTIONAL ADD-INS: fresh herbs (thyme and/or basil), a pinch of sugar, bay leaves, red pepper flakes

What how easy it is

TOMATO & GARLIC CONFIT RECIPE

Print Recipe

Tomato & Garlic Confit

Preserve your summer tomatoes by slow cooking them to a jammy, delicious spread.
Prep Time5 minutes
Cook Time1 hour
Course: Appetizer
Cuisine: American
Keyword: confit, garlic, slow roast, tomato

Ingredients

  • 1 lb cherry tomatoes halved
  • ¼ cup olive oil
  • 1 pinch saffron
  • 3-4 cloves garlic smashed
  • salt & pepper

Instructions

  • 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)

Notes

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.

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