This cherry tomato confit is sweet and easy and a lovely way of preserving summer. Here’s how to make it.
- 45 M
- 1 H, 15 M
- 4
About Travis Lett
Travis Lett is a New Jersey boy who grew up in a strict macrobiotic household and became a self-taught, farm-to-table, much-ballyhooed chef who presides over two south California restaurants: the bakery and restaurant Gjusta and what’s been described as the “veggie-forward Cal-Italian” restaurant Gjelina. He can be found in either kitchen at practically all hours of the day. Gjelina is his first cookbook. @gjelinarestaurant