Three-Tomato Marmalade


  • 1 tablespoon olive oil
  • 1 cup chopped, seeded ripe red tomatoes (about 3)
  • 1 cup fresh sun-dried tomatoes in olive oil
  • 1 Baked Tomatoes Confit


Heat the olive oil in a 10-inch frying pan until just before smoking. Add the chopped fresh tomatoes and cook for 30 seconds, or just until all the water is evaporated. Remove from the heat and let cool.

Chop the sun-dried and oven-dried tomatoes to a coarse puree. Mix with the cooked fresh tomatoes.