It's peak summer and we love a good recipe with slowly cooked tomatoes. This savory pantry staple is delicious spread onto toasted sourdough, spooned over burrata, served alongside eggs, or added to a summer cheese board.
Ingredients:
- 3 lbs cherry tomatoes, halved
- ¼ cup extra virgin olive oil
- 1½ tsp sea salt
- 1 large shallot, finely diced
- 4 garlic cloves, thinly sliced
- 2 generous pinches Saffron Threads, finely ground
In this Recipe
Saffron in its most pure raw form. Great for infusions, tea, and cooking.
Instructions:
- Preheat the oven to 400°F.
- Toss the halved cherry tomatoes with 3 tablespoons olive oil and 1 teaspoon sea salt. Spread onto a parchment-lined baking sheet and roast for 30–40 minutes, until collapsed and lightly caramelized.
- Heat the remaining tablespoon of olive oil in a large skillet or Dutch oven over medium-low heat. Add the minced shallot and cook until soft and translucent, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
- Add the roasted tomatoes, remaining sea salt, and ground saffron.
- Simmer uncovered over low heat for 20–30 minutes, stirring occasionally, until thick, glossy, and spreadable.
- Allow the conserva to cool slightly before serving.
Serve with burrata and grilled sourdough, alongside eggs, with roasted vegetables, or as part of a summer cheese board.
Store in an airtight container in the refrigerator for up to 1 week.
Tip: Grind the saffron threads using a mortar and pestle or spice grinder before adding them to the conserva. This helps distribute their flavor and color throughout the dish.
