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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.

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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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