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Milk Street Recipe
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
-
4
medium garlic cloves, smashed and peeled
Directions
Reviews
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?