The hot and sunny summer this year brought an abundance of tomatoes. Out tiny city yard was just big enough to fit few bushes of Sungolds, some Roma, and a plant or two each of red cherry and big burgundy slicing tomato, which name escapes me now. It is dutifully noted at the bottom of the planter, but it is a jungle out there… It is a a container jungle, but far from being contained. The Sungolds are reaching the top of first story window, tied with – what else – ties made from Liberty fabric scraps. Slicing tomatoes are taller then the fence, all thanks to strictly organic fertilizer, which was only used once, despite best efforts to keep “schedule”. And this is how we roll in our tiny city backyard, if you squint hard enough you can pretend it is a country garden shack. Welcome.
This year’s culinary discovery for me was tomato confit. Mine is lightly cooked in oil with home grown thyme an some garlic, just so the skins burst. Tomatoes are peeled when cooled, and frozen whole with leftover oil on top, for winter pizza and pasta. The fragrance permeating the kitchen when I make it it just a bonus.