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Milk Street Recipe

Tomato Conserva

Appears in March-April 2019

1 hour 30 minutes active

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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

Reviews
Graham Thomas W.

I wonder how this could be tweaked for the Instant Pot?

Connie H.

Could this be done using heirloom tomatoes? German Johnson, black Krim? I believe they have more water content and a larger size.

Connie H.

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!

Stacey H.

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