Tomato Conserva

 I rarely use cookbooks anymore and I never buy cooking magazines but I still subscribe to Cook's Illustrated, Saveur and Milk Street.  I trust them totally.  I was reading the March-April issue of Milk Street when I came across an article on transforming supermarket tomatoes.  It immediately drew my curiosity.  I immediately made it and what an outcome!

 Click to enlarge the recipe.

 This uses a lot of olive oil but don't skip and make sure to follow the recipe.  It is worth every drop.

 Use the sweetest cherry tomatoes you can find. I like this so much that I am going to plant extra cherry tomatoes this summer just to make this recipe.

Make sure you keep an eye on it for the last half hour.  Towards the end of the cooking time, it starts to stick to the bottom of the pan.

I served it with some French bread I made and some cheese. This can be used as a pizza sauce, a pasta sauce and so many other ways.  I will be canning it this summer.