Rosemary Tomato Confit
When I have a ton of fresh tomatoes on hand, this is one of my favorite things to make.
It’s almost time – almost time for the most wonderful time of the year.
By which I mean, the time when we have more tomatoes than we know what to do with! The garden is now a tomato jungle. The tomatoes are enormous, and now all I need is for them to TURN COLOR, DANGIT!
Here’s a look at the madness in the backyard:
Yeah, it’s a bit of a mess! But there’s only so much you can do. Once weighed down with fruit, these puppies will grow basically everywhere you don’t want them to grow, and pull over the bamboo poles and tomato cages that once held them up. By the way, there are tomato cages in there somewhere. They are kind of a joke. For them to actually be effective at this point, they would need to be at least 3x their size.
Those plants in the foreground are my carrots!
Some of them are a little funny looking, yes, but these are my babies! So don’t say anything mean about them.
The herbs are going nuts, happily. The only one that failed was the cilantro. Does anyone have good tips for getting cilantro to actually grow those full leaves like the ones at the stores and farmer’s markets? Mine are so busy growing flowers that they never actually make full leaves. Even if I cut all the flowers off.
I also have a huge ton of chives, oregano, parsley and basil. It has been so nice to put fresh herbs in everything this summer!
And finally – sorry carrots, but these are my favorites:
I know that I can make fried green tomatoes, and I will at some point, but I really just want a ripe heirloom tomato with salt, pepper and olive oil. Maybe some of my basil and a few slices of fresh mozz. That is all. I am crossing my fingers that the heat this week finally turns these ones red. Or purple. They are heirlooms, so frankly they could be anything. I just know that they will be tasty.
No comments yet.