It’s tomato season, and cherry tomatoes can be especially prolific.

You may have a surplus of tomatoes in your garden, overpurchased at the farmers market, or been the recipient of a neighbor with too many of their own, but it can be hard to use them up.

Letting vine-ripe, summer tomatoes go bad feels criminal, not to mention costly.

Tomato Confit will change your summer cooking. It is the answer as the ultimate summer all-purpose glow up for salads, sautés, and sandwiches. It’s also a fantastic appetizer with sliced baguette or raw slices of summer squash. And, it can be a side dish, too! Served hot, warm, or chilled, they are intensely flavorful, umami-rich bursts of sweet and savory tomato candy.

This issue of Good and Good for You™ also shares

• Best Life Living Tip: Walk this Way (Can’t you hear Aerosmith? #iykyk)
• Self-Care Strategy: Growing Gains, Not Pains
• Ideas and Inspiration: Yes, Do Make a Face Like That!

Hey — thanks for opening this email! I get the “open rate” stats, and I thank you. It’s important to me. I write this newsletter to help both of us, all of us. Writing this helps me stay on track and fill my brain with info and inspiration that is good and good for me, too!

Read on for more, including this simple and seasonal oven-roasted Tomato Confit. It’s the ultimate summer condiment with only 5 minutes of prep and endless ways to use it.