Cherry Tomato Confit

In mid-September, I begin gracefully hoarding the last of the summer produce and perhaps enter full panic mode. I know that very soon, I’ll be looking at varietals of winter squash which, while pretty, do begin to all taste the same; turnips, which I can only handle about once a season, and rutabaga, which frankly I want, well, never. And this landscape of orange, rust, and cream will go on for many, many months. In turn, I’ll buy pints and pints and pints of cherry tomatoes just to say it