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Recipe from Food52 Photograph by Karen Solomon

Cherry Tomato Confit

yields 4 cups


  • 4 pounds cherry or heirloom cherry tomatoes
  • 1 cup California Olive Ranch extra virgin olive oil
  • 2 Tsp sea salt, or to taste
  • 1/2 Tsp sugar, optional


  1. Combine tomatoes and California Olive Ranch extra virgin olive oil in a large saucepan or soup pot. Simmer over medium-low heat until tomatoes begin to break down, stirring occasionally and breaking tomatoes apart with a spoon. Continue to cook until all of the tomatoes have broken down and the sauce is thick, about one hour in all. Add salt and taste for seasoning. If necessary add sugar.