Confit Tomatoes I Made It

Confit Tomatoes

Good4U 11 years ago
Confit Tomatoes
By Jo_Jo_Ba

These taste just marvelous! As suggested I packed them in oil and refrigerated them to use on pasta in the near future. I have an abundance of cherry and grape tomatoes this year and this post fits the bill just perfectly for them. The only things I did differently were to use oregano instead of thyme and cut the time by about 30 minutes as these tomatoes are smaller. I also used parchment paper for a really quick clean up. Thanks Jo_Jo_Ba for another great post!
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chuckieb 11 years ago said:

That's gorgeous Joce! Nice photos! Did you use primarily grape tomatoes or...could you use primarily grape tomatoes? And you said you were going to use them on pasta...just stirred in or are you going to add them to something else as well?

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Good4U 11 years ago said:

Thanks Janet! I used both types and you could use either one though. I will probably add other things with them on pasta. Possibly a variation of this Scallion Pesto And Roasted Tomato Linguine

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mommyluvs2cook 11 years ago said:

I'm loving all these fresh tomato recipes! Even though my plants are long gone from the heat here, I always have next year to get to these! That linguine recipe sounds delicious as well G4U!

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frankieanne 11 years ago said:

Those are such pretty pictures, G4U. What an easy recipe, too!

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Good4U 11 years ago said:

Thanks:)

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