Saved Tomatoes

This is the FIRST month of a new format of content sharing here, and so as a thank you for weathering the shift with me, I wanted to give those of you who DON’T have access to the downloadable document a favorite recipe for Saved Tomatoes. This is the recipe I’m using in my own kitchen to save the 30-some-pounds of tomatoes I picked yesterday, and also the one I alluded to in the video this month. 

I hope that you love it – and use it! – as much as I do this time of year!

Saved  – or Confit – Tomatoes are one of my favorite things to make with too many tomatoes. They’re not as time consuming as a marinara or bolognese sauce, but they’re just as satisfying and maybe more so because they love being tossed on rice, stirred into pasta, enjoyed on toast…so many things. As Alison Roman says “there’s no such thing as a too-ripe tomato, just one that’s waiting to be roasted.” Use whatever tomatoes you have and want to use here – whether they’re sexy and volumptuous, or starting to be a little sad. When the weather is warm – like it was yesterday – I like to start my confit on the stovetop, then pop it into the oven to save the amount of time I’m warming the house.