It’s hard to get excited about a tomato in the dead of winter. Actual tomato season is still months away and most of what you find in grocery stores right now are light in flavor and mealy in texture. Not exactly the stuff of tomato dreams. But while it may not be the ideal time for something like my heirloom tomato pizza, it is prime time for this Confit Tomato Soup. When you lazily cook anything in a vat of olive oil it’s going to be good. The confit process concentrates the flavor of the tomatoes and brings out their sweetness while reducing their acidity. In other words, the confit method transforms lackluster winter tomatoes into flavor powerhouses.

There’s been a lot of talk about belt-tightening lately. And it’s not hard to see why. I paid $8 for a pound of butter the other day. And I have very fond memories of paying $6 for the same amount not that long ago. Consequently, I have been more financially conservative at the grocery store. A necessity I hate and resent. And all of these limitations have me reminiscing about my university days, particularly the struggle meals that sustained me. Today’s Smoked Tofu Chili is a descendant of one such meal. I guarantee whatever concoction I was eating ten years ago was not as good as this. But the bones were there and the comfort it gives me is the same, so let’s make it.