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A bushel of yellow cherry tomatoes awaits their fate. (Amy Thielen / For the Enterprise)

Recipe-phile: This summer's heroic tomatoes deserve gallant culinary efforts

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The tomatoes have struggled to the finish line this summer, surviving both blight and cool temperatures, so I feel like they deserve our best efforts.


I've eaten plenty of ripe, juicy slicers, I've made tomato sauce ... what's next? Tomato confit (the word means "cooked slowly in its own juices") is a versatile recipe that extends the lifespan of your tomatoes by a couple of weeks. They're not quite as dry as sun-dried tomatoes, but they're much more flavorful.

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