Tomato Confit

My friend Karen had a lovely mom – grandma to Sophie and Lily. Her name was Mary Spivey. She was the best. She was beloved. Mary was a wonderful person. She had a very interesting life and shared it with her children. I learned so much being around her – about adventure and risks and what was important; about being quiet; about responsibility and fun; about acceptance.

One day I will I tell you about Mary – as I knew her and about her life – as she told it to me. I had the good fortune of hearing about her early years, in detail, when we were in Paris together for one of her birthdays. She was so ahead of her time and so funny and competent. In addition to her history I have my own experience of her to share. I admired Mary so much and loved her and like so many, was so sad when she died. She left an amazing legacy of beautiful landscape watercolors that she painted and we are lucky enough to have a few of them hanging in our home.

When Mary died, Karen gave me a few of Mary’s cookbooks including Chez Panisse – Vegetables by Alice Waters. Every time I open this book, which is one of my favorites, I naturally spend time remembering Mary and how extraordinary she was.

Several weeks ago when I was walking with my friend Theresa she told me about these amazing tomatoes that she and her husband Alan had made. She described the recipe to me and told me that it had come from Alice Waters. Tomatoes. Well, being that it’s summer, we have tomatoes in our garden. Good idea. I pulled out my book – Chez Panisse – Vegetables and found the recipe for Tomato Confit.

Here it is.

It’s a versatile and useful recipe. Sometimes I peel the tomatoes as called for in the recipe. Sometimes I don’t peel the tomatoes, which is also lovely because the skins darken and are delicious. Sometimes I make the tomatoes the day that we’re going to be using them and sometimes I can the tomatoes and seal the jars in a water bath to use later. If you have any oily juice left over after you fill a jar, just throw it into a small bowl and dip bread into the tomato/basil infused oil.

Unbelieveably delicious.

Thanks Karen, Mary and Theresa – you have all contributed.

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Categories: Dinner, Pasta, Salsas/Sauces, Vegan, Vegetable Dishes, Vegetarian

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