3 pounds vine ripened tomatoes
3/4 cup extra virgin olive oil
2 inches fresh ginger
1/2 pound white or bing cherries
salt and freshly ground pepper to taste
Skin the ginger and very finly dice it (about 1/8th of an inch). Wash, split, and stone the cherries. Place these two and the oil in the smallest sauce pan that will hold it all. Simmer over the lowest heat you can maintain for an hour and a half. When this has started, wash and chop the tomatoes. Puree them in a blender or food processor. Run the puree through a seive to remove the seeds and skins. Season well and chill the puree. When the Confit is done, allow to cool and serve a tablespoon or two on top of the puree. Chill the bowls that you are going to serve the soup in. I have also used honey tangerine segments instead of the cherries.