And just like that, summer was over.

This summer went like much of this year, a whirlwind of work and house projects, with several attempts at balance outside of those things. There comes a point where one has to take a step back and wonder if maybe rest just isn’t for me.

Take, for instance, the garden. A few years back I made a small bed to grow dahlias but I’ve always wanted to expand it. Last year my neighbors began renovations on their building, eliminating the small number of trees between us. At first the loss of greenery was an eyesore until I noticed how much more sun there was out back. What if I expanded the garden? How hard could that be?

Uh…the answer is, pretty hard. First came the pallet and a half of soil, which we be trucked in through the apartment with the help of friends. Next, construction of the beds, followed by scores of plants, and before I knew it there I was on weekends, covered in dirt, planting climbing hydrangeas and ferns and reading about shade gardens in urban areas. Whatever free time I had turned into reading about companion plantings and rose varieties. What started as a hobby had turned into a part-time stint as a landscaper. It’s now a full-blown obsession.

My lack of rest has been compensated with a surfeit of seriously great tomatoes. The vines have taken over much of the dahlia bed, along with two rather assertive tomatillo plants. In moments when I’m out there, it’s easy to forget this is all within a small plot in the city. We have beefsteaks, heirlooms, and rich Romas. So many I can’t seem to eat enough. Some have been frozen for sauce later on in the year, but my favorite thing so far has been this Tomato Confit.

Confit sounds fancy but it’s easy to make and the ingredients are few. You’re simply cooking anything you like in fat, like the olive oil used here, in consistent heat in the oven. It’s a great way to get through a great pile of something to save for later, like shallots or garlic cloves or when the zucchini really takes off in the garden. What it does to a tomato, however, is pure magic. The flesh becomes richer, its flavor intensified. The oil becomes infused with the garlic and herbs. There’s no wrong way to eat them. I love a few tossed into a lazy weeknight pasta, or served alongside scrambled eggs. They make great crostini or a nice little snack with a glass of wine. You could also vacuum pack them and freeze for later on, for the winter months where you wish to be reminded of the scent of tomato vines in August, or how a ripe tomato with just a bit of salt tastes after a long day at the beach.

We can’t stop the seasons from changing, but at the very least we can extend their gifts a little bit longer.

TOMATO CONFIT

INGREDIENTS:

1-2 lbs. of Tomatoes, about a dozen, preferably Roma but any kind will do

1/2 Cup of Extra Virgin Olive Oil

4 Garlic Cloves

1 small bunch Thyme, Bay Leaves, Rosemary, or Basil

1 teaspoon Flaky Sea Salt

Freshly Ground Pepper, to taste

DIRECTIONS

1. Preheat the oven to 350 degrees Fahrenheit.

2. Halve the tomatoes down the middle lengthwise. No need to pull out the pulp (that’s where all the wonderful pectin will come in). Arrange in a single layer in a baking dish large enough to fit them, taking care to really pack them in. They'll shrink as they cook, so don’t worry if you have to put a few on top.

3. Gently crush the garlic cloves with the side of your chef’s knife and remove the peel. Cut these in half. Tuck around the tomatoes.

4. Add the sprigs of herbs to the pan. I like thyme and a few bay leaves, but basil or rosemary is nice. You could also do a tablespoon of Herbes De Provence here too.

5. Drizzle the olive oil over the tomatoes and give the dish a gentle shake to make sure the oil covers the bottom of the pan. Depending on how many tomatoes you have, you may need to add more. Use your discretion. Trust yourself. Sprinkle the salt and pepper over the top.

6. Roast gently in the oven for 45 minutes to an hour, until the tomatoes are slightly blistered and jammy. The oil will be so fragrant! It’s really the best thing.

7. Allow to cool to room temperature before serving. Store in a jar with the oil on top, keeps for about a week or 3 months if vacuum packed in the freezer.

Serves 6.