Bob and his Friends!

[ British accent ] And now is the time for Tomato Confit [ /British Accent ].....

HEIRLOOM TOMATOES....beautiful...irregular and presumably so full of flavor that after one bite you could boast about how good it was for the remainder of your life and try to make everyone feel like you know something that they don't know and how much richer your life is than theirs because you've had this amazing tomato experience and they haven't. -David Libovitz

When tomato season comes upon us, do you ever wonder "what should I do with all these tomatoes!" You've gotta try this recipe! Grab whatever tomatoes you can get your hands on....I prefer my homegrown-(literally- unlike other mkts ) heirloom tomatoes. Right now I have Stupice Heirlooms-basically like the "earlygirl" coming out my ears! Grab a cookie sheet, some fresh herbs and your tomatoes and taste the best tomato concoction known to man.

Confit of Tomatoes

Fresh Herbs:

3 twigs of Rosemary

4-5 Bay leaves

5-6 Twigs of Thyme

Then throw them on top of your cookie sheet and generously sprinkle with olive oil. Salt and pepper.

Halve tomatoes and put the cut-side down on top of the

herbs. Slice 3-4 garlic cloves and sprinkle on top of the tomatoes, garnish with your whole bays leaves scattered on top as well as a little more salt.

Throw into the oven for 45 min at 350 degrees. You

might want to put the pan on top of a bigger

one just incase the juices drip over.

Once the tomato tops have browned take out and

let cool for 10 min. Then use a tong to peel off the skin.

Now what?!

It's time to eat.....add this flavorful pulp to homemade pizza, pasta, on fish or chicken.....anywhere you wanna good concentrated flavor of tomatoes!

Happy Eating! - k