Simplicity is often the best solution to a problem. Around the end of summer I have the unmentionable problem other tomato growers have, I've eaten my fill of tomatoes, and yet I have many pounds of them still ripening on the vine. This is where simplicity steps up to the plate and proves once again, that the simplest solution is the best way to hit a home run.
Tomato confit has been around for ages, it's not anything new, and I certainly didn't invent baking tomatoes. But it's a terrific reminder that the simplest approach is often the best, especially when feeding a crowd. —FondueVoodoo
Ripe fresh tomatoes
Extra delicious extra virgin olive oil
Bunches of aromatic herbs, basil, thyme, sage, parsley, and a bay leaf