Confit comes from the French term "to preserve", and tomatoes are the ideal veggie to store in your refrigerator after the days of summer are gone. Martha cooks the vegetables low and sluggish and then shops them in olive oil, which protects their texture and shape.

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Get the dish at:

00:00 Intro
00:15 How To Prepare Tomatoes
1:17 How To Make Confit
2:10 How To Can
3:21 How To Seal Jars

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How to Make Martha Stewart's Tomato Confit Recipe|Martha's Cooking School|Martha Stewart

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