White beans and Parmigiano with tomato confit and herbs from Simply Tomato: 100 Recipes for Enjoying Your Favorite Ingredient All Year Long (page 211) by Martha Holmberg

  • carrots
  • celery
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  • Serves : 4-6

  • EYB Comments

    This recipe appears in the book as a variation of "White beans with tomato confit and herbs". Can substitute rosemary for thyme, and basil for flat-leaf parsley. Can use the "Cherry tomato confit" recipe on page 231, the "Classic roasted tomatoes" recipe on page 48, or the "Blasted cherry tomatoes" recipe on page 151.

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

  • Eat Your Books

    This recipe appears in the book as a variation of "White beans with tomato confit and herbs". Can substitute rosemary for thyme, and basil for flat-leaf parsley. Can use the "Cherry tomato confit" recipe on page 231, the "Classic roasted tomatoes" recipe on page 48, or the "Blasted cherry tomatoes" recipe on page 151.

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