With their deep flavor and almost jammy consistency, the confited tomatoes can be spooned over fresh goat cheese or ricotta on crostini and served with drinks on early fall evenings. You can also make an instant condiment by chopping the tomatoes and adding a splash of red wine vinegar and some capers or olives and fresh herbs. Let this luscious relish come to room temperature, then serve over grilled fish, chicken, or lamb. Sliced or chopped, the confit can be stirred into side dishes and salads, and are especially good with farro, chickpeas, or cannellini beans. When left whole, the tomatoes can be warmed in the oven to round out a dish of baked or broiled fish, or layered into a savory tart or frittata, with or without other cooked vegetables. Always make use of the delectable oil from the jar, too.