Free read  The Nimble Cook: New Strategies for Great Meals That Make the Most of Your Ingredients

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Confit Tomatoes from The Nimble Cook makes 1? cups Though they are cooked, these cherry tomatoes stay remarkably fresh tasting the juices they release, mixed with olive oil and lemon, become a ready-made sauce. They freeze well too. Come winter, I prefer these to canned tomatoes. Directions Remove the zest from the lemon with a vegetable peeler and scrape away any white pith. Cut the lemon flesh into quarters. Put the thyme, tomatoes, oil, and lemon zest in a small skillet over medium-low heat. Cover and cook, shaking the pan occasionally, until the tomato skins begin to split, 15 to 20 minutes. The tomatoes should sweat and swell, not saut? if they start to brown, turn the heat down. With tongs, squeeze 2 or 3 split-skinned tomatoes to collapse them and release their juices. Stir, cover again, and cook a few minutes more to slightly thicken the juices. Remove from the heat and add the juice of 1 lemon quarter and the salt. Cool in the pan. Transfer to a covered container and

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Wallyjames