Sunshine in a jar

I know August days are drawing to a close when I'm covered up in cherry tomatoes, basil, and the elephant garlic is cured enough to use.

Confitonfitonfitonfit is a lovely preservation method that dates back to the Middle Ages. I like having a bit of sunshine in a jar, and the oil is amazing for lending a deep rich day of sunshine to soups or over squash in the chill of winter.

tomato confit

Set everything in a roasting dish and add olive oil, snuggling the garlic and basil into the oil before sprinkling with sea salt and fresh-cracked black pepper. Roast at 250 for 90 minutes or more.

Tomato Basil Vinaigrette

This vinaigrette is light, low acid and has all the summery goodness packed in. I like it over chopped cucumbers, tossed on cool noodles, or on anything that needs a burst of the heart of summer. Fresh basil and garlic make a big difference, here, so make it when you are overwhelmed with the produce. Perfect for August, when it's too hot to do anything other than salads.

Ingredients
A handful fresh basil leaves, chopped
Two large cloves garlic, minced
1 tomato, diced
Fresh cracked black pepper
Dash sea salt
1/4 - 1/2 cup balsamic vinegar
1/2 cup olive oil

Directions
Layer chopped ingredients into a mason jar.
Sprinkle salt and pepper over everything.
Pour balsamic vinegar over it all. Use more vinegar for a tangier dressing, and less for a smoother one. Cover and shake. Let ingredients sit for a few minutes, if you have time -- the vinegar will pull out the flavors.
Add olive oil, cover, and shake again.
If your container doesn't seal well, please stir instead of shaking.
I like mine chunky, but you can blend the whole thing in a food processor or with an immersion blender for a smooth, uniform texture.

The beginning of the tomatoes

The tomatoes and cucumbers are beginning to come in.
Life is good.