Saffron Tomato Confit
These slow-simmered cherry tomatoes bathe in a luxurious saffron-infused olive oil, creating a rich and flavorful condiment that is perfect for topping crostini, pasta, or grilled meats. The vibrant colors and aromatic scent make this dish a feast for both the eyes and the palate.
— Constant Cookbook
Ingredients
- 1 pound cherry tomatoes, halved
- 1/3 cup good quality olive oil
- 1 pinch saffron (about 20 threads)
- kosher salt and freshly cracked black pepper to taste
Instructions
- In a medium skillet, place the tomatoes and olive oil over medium high heat. Add the saffron and season with salt and pepper. Give the mixture a stir to combine.
- Once the oil starts to get hot, and the tomatoes start to blister, reduce the heat to medium low and let simmer for 60 minutes. Stirring every 10 minutes.
- After 60 minutes, the tomatoes should be falling apart. Remove them from the heat and let cool in the skillet for about 20 minutes before serving. Adjust salt and pepper before serving if desired.
Nutrition
- Calories: 120 kcal
- Carbohydrate Content: 3 g
- Protein Content: 1 g
- Fat Content: 12 g
- Saturated Fat Content: 2 g
- Sodium Content: 21 mg
- Fiber Content: 1 g
- Sugar Content: 2 g
- Unsaturated Fat Content: 10 g
- Serving Size: 1 serving
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