Stovetop Cherry Tomato Confit

Name: Stovetop Cherry Tomato Confit
Prep time: 5 min
Cook time: 1 h
Total time: 1 h 5 min
Ingredients: 2 cups 300 g ripe cherry tomatoes (halved or whole); ¼ cup extra virgin olive oil (use the good stuff!); ¼ teaspoon fine sea salt (plus more to taste); 2-3 cloves garlic (peeled and trimmed, or); 3-4 sprigs fresh thyme; 1 sprig fresh basil; 2 sprigs fresh oregano; 1 pinch saffron

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Prep Time: 5 minutes

Cook Time: 60 minutes

Total: 65 minutes

Servings: 4

Author : Parsley & Parm

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Ingredients

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2 cups 300 g ripe cherry tomatoes (halved or whole)¼ cup extra virgin olive oil (use the good stuff!)¼ teaspoon fine sea salt (plus more to taste)2-3 cloves garlic (peeled and trimmed, or)3-4 sprigs fresh thyme1 sprig fresh basil2 sprigs fresh oregano1 pinch saffron

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Instructions

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Step 1

Add the olive oil and tomatoes to a skillet and set over medium heat.

Step 2

When tomatoes just start to sizzle a little, immediately turn the heat down to medium low. Add ¼ teaspoon of salt and any garlic, herbs or spices you’d like to include.

Step 3

Cook over low to medium low heat for 60 minutes, adjusting the heat as needed to keep the tomatoes at a bare simmer. You should see bubbles coming up in the olive oil, but barely. Stir gently every 8-10 minutes.

Step 4

At the 60 minute mark, taste your tomatoes and make sure they are very tender and the flavor is concentrated and rich. Sometimes larger cherry tomatoes need a little more time.

Step 5

Just before your tomatoes are done, taste and adjust the sodium level.

Step 6

Remove any garlic or herb sprigs from your confit and cool for 10-15 minutes before using or transferring to an airtight container. Store in the refrigerator for up to one month.