I love the way slow roasting brings out the essence of summer tomatoes. If raw cherry tomatoes enjoyed soon after picking taste like the early morning sunshine, bright and cheery, slow roasted cherry tomatoes are like a brilliant summer sunset, complex, lingering and multi-hued. I was hoping the same would be true for zucchinis. Turns out it is true; this confit captures the essence of summer's sweet bounty. I am not sure I will ever be able to eat them any other way. You will see what I mean. This confit is extremely versatile – delicious on its own (by the spoonful, in my case), spread atop toasted baguette à la bruschetta, or with some freshly grated parmesan or feta to transform weeknight pasta into something special.

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