Pasta with corn, slow-cooked tomatoes, and garlic confit from Food52

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Notes about this recipe

  • FJT on August 26, 2015

    This is very tasty. You need to use garlic cloves that are roughly the same size: I had some that were huge and some smaller ones and the small ones were like bullets by the time the larger ones were cooked through! And as Barb_N commented, the garlic was very subtle.

  • Barb_N on July 21, 2014

    This is a tasty, quick meal, assuming you do some advance prep as the tomatoes roast for hours. I used roasted cherry tomatoes- red and gold, and some plum tomatoes. That gave a nice contrast of sweet and tangy. I didn't taste the garlic though at all.

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