Tomato Conserva
“There is a lot of magic in the kitchen, but this recipe is at the top of my list,” writes Chris Kimball of this rich, tomatoey jam.
- Makes2 cups
- Cook Time1 hour
- Active time plus cooling30 minutes active
- 6
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.
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.
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