a French recipe for tomates confits, a sublime concoction she said is all over France during tomato season. Since then I've been obsessing about trying it, and finally, late last week, I had the chance.
Three-plus hours later I had heaven on a cookie sheet. The stuff is rich, sweet, and completely addictive. I can also see why you need in-season tomatoes for this--it really wouldn't work with the supermarket variety you get the rest of the year. I've only had it on bread so far, but I'm sure it'll be great on pasta, meat, or who knows what else. (Heck--I just flashed on plopping a dollop of it onto vanilla ice cream. Weird, I know, but I think it would be yummy!).
This stuff's definitely in my summer repertoire from here on out!