Saffron Tomato Confit and Basil Vinaigrette
 
 
Makes about 1 cup of each
Ingredients
Saffron tomato confit:
  • 1 pound cherry tomatoes
  • ⅓ cup olive oil
  • 1 pinch saffron (about 20 threads)
  • sea salt and freshly ground black pepper, to taste
Basil vinaigrette:
  • 1 shallot, roughly chopped
  • 2 cups tightly packed fresh basil
  • 1 garlic clove
  • ½ teaspoon dried chili flakes
  • ½ cup olive oil
  • 2 tablespoons red wine vinegar
  • 1 teaspoon sea salt
Instructions
Make the tomato confit:
  1. Heat olive oil and tomatoes in a fry pan over medium-high heat. Add saffron and season with salt and pepper; stir to combine.
  2. Once the oil starts to get hot and tomatoes start to blister, reduce heat to medium-low and simmer for 1 hour, stirring every 10 minutes.
  3. After 1 hour, the tomatoes should be falling apart. Remove pan from heat and let cool for about 20 minutes. Season with additional salt and pepper to taste. Serve immediately or transfer to an airtight container and refrigerate for up to 1 week. Let confit come to room temperature before serving.
Make the basil vinaigrette:
  1. Combine all ingredients in a food processor and purée until smooth.
  2. Taste and adjust salt and pepper as needed. Serve immediately or transfer to an airtight container and refrigerate for up to 1 week.
Recipe by Two of a Kind at http://www.twoofakindcooks.com/saffron-tomato-confit-basil-vinaigrette/