We had a boatload of tomatoes from the garden this year, mainly meaty
Romas and a few Mortgage Lifters and Better Boys. I've been drying
them with a vengance all summer, sealing them in plastic bags, and
freezing. I put up 3 pints in olive oil. I dipped the dried tomatoes
in boiling vinegar, put them in sterilized glass jars, covered them
with a very good EVOO, and put them in a dark corner of the pantry. I
opened the first jar on Friday, chopped up a handful, and put them on
a salad of homegrown greens and fresh cheese. We're still alive
today, and so I guess the tomato preserve method is safe, LOL. I am
keeping the opened jar in the fridge though.

Late harvest green tomatoes I've heard can be ripened by wrapping them
individually in a bit of newspaper and putting them in the pantry.
I've heard it can take months, which would be just about the time I'd
be ready to kill for a good tasting fresh tomato.

It is football Sunday again, lol. Today, I am making pot roast with a
piece of beef with lots of bones, roasting in a slow (275F) oven.
I'll pick out the bones and drain the oil off and put them back in a
hotter oven with some sliced carrot, celery, and onion. Maybe some
sliced cabbage too. I got a huge one at the farmers' market yesterday
for 75 cents.

I am also making tomato confit. I sprinkled the last of the ripe
tomatoes with EVOO and some seasalt we collected from a family salt
farm in the old country and am roasting them in the slow oven with the
pot roast.

I don't know what I'm going to do with the confit though! Before I
would have served it with a rustic bread. Any ideas?