Tomato confit from Stir: Mixing it Up in the Italian Tradition by Barbara Lynch

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Breadcrumbs on March 14, 2014

    p. 28 Though I’d love to try this in the summer, my love of tomatoes got the better of me and when I saw organic Roma tomatoes at the Italian market yesterday, I just had to toss some into my cart to give this recipe a try. As I read through it this morning, I appreciated that BL had anticipated that folks may be preparing this dish off-season and for those circumstances, she offered and adapted recipe. This is quick and easy to prepare. I prepared these in advance to accompany an iceberg salad recipe later this week but with the wonderful aromas wafting from the oven, we couldn’t resist a little try today. These off-season tomatoes were sweet and deeply flavoured. As BL suggests, I’ve reserved the oil to re-purpose…likely in a pasta sauce. BL’s off-season secret you ask? Sprinkle the tomatoes w a little sugar before baking. Yum! Photos here: http://chowhound.chow.com/topics/967242#8804738

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