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Tomato Conserva
Tomato conserva may range from sweet and jammy to savory and richly oily. Ours is rich and savory, with a velvety texture, perfect for smearing on bread or tossing with pasta. We developed this recipe with cherry or grape tomatoes, which tend to be reliably good no matter the season. We found simmering them in a generous amount of olive oil was the best way to render the fruits silky-tender and concentrate their sweetness. A generous dose of water added to the pot helps the tomatoes break down quickly while preventing their natural sugars from scorching before the mixture reduces to a thick, chunky consistency. The conserva will keep in an airtight container in the refrigerator for up to a week.
2
cups
Tip
Don't be afraid to cook the tomatoes at a steady boil for the first 30 minutes; large bubbles should rapidly rise to the surface but the mixture shouldn't cook so vigorously that it foams. After 30 minutes, stir frequently to prevent scorching and help break up the tomatoes.
1 hour
30 minutes active
Ingredients
-
1
cup extra-virgin olive oil
-
4
medium garlic cloves, smashed and peeled
Directions
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01In a large pot over medium, combine the oil and garlic. Cook, stirring often, until the garlic begins to brown, 1 to 2 minutes. Stir in the tomatoes, sugar, bay and 1 teaspoon salt, then add 2 cups water. Bring to a boil over high, then reduce to medium-high and cook, stirring occasionally and adjusting the heat as needed to maintain a steady but not too vigorous boil, until the tomatoes have burst and begin sticking to the bottom of the pot, 30 to 35 minutes.
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September 29, 2022
One of my favorite MS recipes!
I've made this as a full recipe, cut it in half and even in quarter portions - it works every time. I've also played with using different herbs, sometimes adding rosemary, sometimes thyme. This conserva, along with ricotta on bruschetta is my go-to breakfast!
April 21, 2023
Simple and flexible
I've made this condiment many time now and it never fails to please. Simple with few ingredients but open to additions to change the flavor profile. And it's a good way to use up your cherry/grape tomatoes too.
I did try this recipe using larger heirlooms (black krim). I estimated 12 ounces/pint of grape tomatoes so I used 4 tomatoes weighing roughly 45 ounces total and quartered them. I followed the recipe but halved the water to 1 cup to compensate for the larger tomatoes and water content of heirlooms. It turned out excellent, although I had to reduce for longer than the recipe called for. I may try next time not adding any additional water. Highly recommend!
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I wonder how this could be tweaked for the Instant Pot?