Good news - we’re right on the cusp of tomato season! As soon as you get your hands on a proper punnet (the ones that smell like summer), slow-cook them into a just-burst confit with a touch of sugar, balsamic, oregano and paprika. The tomatoes collapse slightly but hold their shape. Spoon them over a thick, generous swirl of labneh. The recipe lands this Saturday, free on Substack for all subscribers. To sign up, click on the link in my bio. | Ottolenghi