Ran it back with this tomato, garlic, and onion confit. Schmaltzy, sweet, perfectly savory without needing much (or, quite honestly, any) salt. Put this confit in your pasta, on crusty toasted bread, in your Greek yogurt, or straight down the gullet. Less than 5 minutes of prep, then 2 hours of waiting for the oven to do its magic. Link to recipe in bio.