
Put up a tomato confit on your next day at home.
Yes, fresh tomatoes are but a dream in frozen Northern countries right now. But here in the Middle East, hot house tomatoes are abundant and surprisingly inexpensive. I had six fat ones on my kitchen counter, just at the cusp between very ripe and over-ripe. I’ve often made slow-roasted tomatoes with big juicy ones like those. But I didn’t want to keep the oven on all day. The solution: tomato confit – a truly slow food recipe and just right for a day spent at home. Like preserved lemons, these deliciously caramelized tomatoes take time but not too much trouble, and add bright flavor to many foods when they’re done.
Nobody thought to ask him if he approves of a mega solar project on his home turf




Carrots are fat and sweet now. Dress dinner up with this tangy Moroccan carrot salad.



