Tomatoes

When irresistible, fragrant, vine-ripened heirloom tomatoes fill the stands of your farmers’ market—in late summer or early fall—preserve their tasty flesh to use in sauces, stews, and soups all year round. You won’t believe how rich and complex their flavor is, even compared with the most expensive imported canned tomatoes. Baked tomatoes, or “confit,” as they are often called, are very attractive and deliver a deeply concentrated tomato flavor. They are infinitely better than salty, leathery sun-dried tomatoes and make an ideal topping for flat breads and tarts. They are also a wonderful addition to pasta, bulgur, soups, and winter salads.