Tomato conserva from Fine Cooking Magazine, Aug/Sep 2013 (page 70) by Marc Vetri

  • beefsteak tomatoes

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Jane on September 25, 2014

    Why have I never made these before? Probably the thought of the oven being on for 5-6 hours. But they cook at a very low temp and the end result is fantastic. My tomatoes from my local farmstand were good anyway but these were amazing. I'm going to freeze most of them so I have great tomato flavors all winter. And I'm off to the farmstand to buy a lot more tomatoes.

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