a Monday email on Tuesday

Cook tomato confit, bake bread, drink whiskey, order pizza and read M.F.K. Fisher.

So as to not clog your inboxes on a holiday, this week’s Monday email is really a Tuesday email, and good luck knowing what day it is at any point before next weekend.

… a cherry tomato confit. If you’re like me and have an unending supply of cherry tomatoes right now, here’s an easy way to use them. Take as many tomatoes as you’d like to eat, and place them in a saucepan that’s large enough for them to sit in a single layer but mostly fill the bottom of the pan. Pour good olive oil over the tomatoes until the oil covers them about halfway. Smash and peel a clove or two of garlic (or more if you’re using a ton of tomatoes), top the whole deal with some kosher salt and pepper, and turn your burner on to a very low heat. Then do something else for a while — like, an hour or two. Some of the tomatoes may burst. Others won’t. Your garlic will get very soft. Your house will smell like heaven. When you’re ready to eat, you can either fish out the garlic or (and this is my preference) smash up the cloves a bit and stir them through the tomato mixture. Then eat the tomatoes however you’d like: on good bread, stirred through a bowl of pasta… there are endless options.

… the updated no-knead bread recipe from New York Times Cooking. We have a long road trip looming on Thursday, and I have visions of packing BLTs for lunch on the go. I’ve never baked a bread that doesn’t involve kneading — or that uses this overturned bowl method — and I’m intrigued to see how it goes.