Autumn has arrived...

Tuesday, September 29, 2009

...riding the mighty Northwestern winds.

It's getting to time to enjoy the fruits of our labor and gardens.  As the temperatures drop, the rains come in and fall foods start looking more and more yummy.  G'bye lettuce and hello squash.

We have been busy cooking and canning, so I apologize for the dearth of posting, but there are some pictures and commentary coming soon.  In the mean time, let me tell you about what my dear Mrs has made that completely captured me: tomato confit (cohn-fee).

Confit is a way cooking and preserving food and in this recipe (more handwaving than units, sorry) Mrs Yam has taken the tomatoes from our garden and saved them thusly:

Drizzle oil in a shallow baking pan or cookie sheet and in the oil drop fresh basil and thyme and a couple of crushed cloves of garlic.  Cut tomatoes in half and sorta swish them around in the herbs and oil and drizzle more oil over the top of the tomatoes.  Roast the tomatoes in a low oven (250F) for about three hours until the tomatoes have collapsed, but have not completely dried -- they should still be soft.  Put tomatoes and the liquid in a clean jar and it should keep in the fridge for a couple of months.

Put them over hot pasta or into salads or sandwiches.

1 comments:

Sue said...

I also salted and peppered them lightly and added just a touch of sugar. Every half hour I turned the tomatoes over.

I hope they last in the fridge a couple of months!

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