Confit Tomato Spaghetti by @smorkitchen
Posted: 02 August 2021
To support the launch of our latest French linen Apron, Jaharn kindly created her drool-worthy Confit Tomato Spaghetti.
Jaharn Quinn is a Sunshine Coast based recipe developer, food stylist, blogger, and content creator. Jaharn's creations come to life at @smorkitchen, showcasing the best of native Australian ingredients and cosy seasonal recipes. To support the launch of our latest French linen Apron, Jaharn kindly created her drool-worthy Confit Tomato Spaghetti. Slow-cooked for 6 hours, this fragrant Winter meal is super easy to make and even easier to consume, bursting with vibrant flavour.
500g cherry tomatoes
3/4 cup extra virgin olive oil
4 garlic cloves, peeled and crushed
2 tablespoon rice malt syrup
2 tablespoon white vinegar
2 sprigs fresh rosemary
2 teaspoon flaky sea salt
2 teaspoon cracked pepper
500g SpaghettiParmesan, finely grated
Chilli flakes, optional
1. Turn the slow cooker onto its lowest setting. Add tomatoes, olive oil, garlic, rice malt syrup, white vinegar and rosemary. Stir gently. Add sea salt and cracked pepper. Stir gently.
2. Cook on low for 6 hours and stir occasionally. Some of the tomatoes may burst, others will be wrinkly but they will all be soft. When ready, remove the rosemary sprigs and turn the slow cooker off.
3. Cook the spaghetti in a pot according to the package directions. Strain the pasta when it's cooked and place the spaghetti back into the pot. Pour the Confit Tomatoes into the pot with the spaghetti, stir gently and season with more sea salt and cracked pepper.
4. Serve onto four plates or bowls, and sprinkle parmesan on top. Garnish with chilli flakes if desired & enjoy!
Recipe by @smorkitchen