My brother was once a chef in this tiny place in downtown Memphis. He served this over a catfish roulade. I just simply use it as a sauce for any fish, chicken, or as a condiment or garnish to dress plates. It's really a confit and is delicious with any tomato but I really love using heirlooms. Their meaty flavor makes the simplicity of this out-of-this-world amazing. Finishing it with a truffle infused extra virgin olive oil leaves people bug-eyed and speechless.

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