Saturday, January 2, 2016

Tomato saffron confit

The best thing I have put in my face in a long time, and soo easy.

3 pints cherry tomatoes,  halved
1/3 cup olive oil
1 pinch saffron
Salt and pepper

Cook the tomatoes in the olive oil in a medium saucepan on highish heat til they start blistering (15 minutes or so) and add the spices. Then reduce heat to lowish and simmer for another hour. Add more salt if it needs it. Eat with french bread, on noodles, or lick the bowl like I did.


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