Tomato-Shallot Confit – Olio Piro.
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By Susie Davidson Powell Is there anything not improved by tomatoes? I’m a huge fan of tiny ones straight off the vine, all warm and earthy from the sunshine. And I always freeze those fat end-of-summer tomatoes to have all winter long for heart-warming stews. You heard that right: I just wash them and freeze them who
By Susie Powell The beauty of tomato confit is that the juices from cherry tomatoes, garlic and shallots roasted in a pool of olive oil create a rich, unctuous, delectable sauce that you can swirl through pasta or mound onto hot, buttered toast.
By Susie Powell The beauty of tomato confit is that the juices from cherry tomatoes, garlic and shallots roasted in a pool of olive oil create a rich, unctuous, delectable sauce that you can swirl through pasta or mound onto hot, buttered toast.
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