"Ricavito" > wrote in message
...
> 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?


Spread some brie on a Wasa cracker and top it with the tomatoes?

--

Evelyn

"Even as a mother protects with her life her only child, So with a boundless
heart let one cherish all living beings." --Sutta Nipata 1.8