As the golden light of early September tease us into Fall, there is still the gorgeous bounty of luscious tomatoes. I always think of August as tomato month. Probably because my brother was born on the 10th of August, the day my mother also remembers as when her first home grown tomato was ripe enough to eat. Unfortunately her untimely labor forced her to delay indulging in her ruby red tomato for a few days, something that she held onto for years.
However that aside, in September the farm stands and markets start lining up pints of tiny gem colored cherry tomatoes. Such beauties deserve more than just being sliced into a salad.
I make this Tomato confit as a way of not only preserving some of the golden days, but it’s an astounding way to treat your guests to garden fresh tomatoes other than a Caprese Salad. Slow cooking the tomatoes in oil and garlic creates a flavor bomb that I like to pair with whipped feta, or garlicky thick yogurt. A quick spritz of lemon over all makes everything even brighter.
Aside from this crowd pleasing dippy dish, a jar of this kept in the fridge is always ready to be warmed, and serve salongside meats and fish.
In a small pan combine everything together. Be sure the pan is small enough so that the tomatoes sit in a bath of oil. Over very low heat, warm the tomatoes and simmer for about an hour. The garlic will start to slowly become more golden, and the tomatoes will soften. Before the garlic can get too dark, remove from the heat and set aside to cool. Serve warm with whipped feta, or store in a jar in the fridge for up to 2 weeks. 
Ingredients
Instructions