Thanks to everyone who entered our Tomato Recipe Contest on Facebook. Here’s the winning recipe, from Megan Miller of Carver, MA.

megan

Megan Miller, with her autumn garden in the background

THIS summer — unlike many of my fellow local gardeners — I had a wildly successful crop of tomatoes. My heirlooms colored up and my cherries were extraordinarily prolific. In fact, I’m still harvesting yellow pear and black cherry tomatoes. My wife and I had tomatoes at almost every meal and I still had enough to share with my granny and mom, who live across the street. The garden wasn’t my only project this summer; I also learned to make cheese.

After staring at a large mixing bowl full of cherry tomatoes, a container of homemade chevre and a friend’s homemade ricotta in my refrigerator, I wanted to find a way to combine these delicious ingredients. I started with a recipe for tomato confit made with herbs. Earlier in the summer, I had found a great deal on a big bottle of saffron and decided it would be a good addition to the confit. So, instead of using basil, garlic and thyme, I used saffron. What luck! It was a hit. Both easy to make and delicious.

Tomato spread

Megan’s Tomato Confit, served with cheese on crackers and bread

Tomato Confit

  • 1 lb. tomatoes, washed and dried. I prefer cherries, and used a mix of black and yellow pear tomatoes.
  • 1/2 cup extra virgin olive oil
  • 1 large pinch of saffron
  • salt and pepper to taste
  • Optional ingredients for serving: chevre or ricotta cheese, crackers, crusty bread or pita

In a large saucepan, combine tomatoes, oil, saffron and salt and pepper

Cook on high until the tomato skins blister and burst, stirring frequently to prevent burning, about 5 to 7 minutes.

Reduce heat to low and cook for about an hour, until the mixture thickens and turns into a spreadable paste.

Cool to room temperature — or serve warm if you’re like me and can’t wait. Serve as a spread for crackers, bread, combined with cheese.

More Recipes for Tomatoes

You’ll find even more recipes in the Recipes section of Learn + Share.