Pasta with Corn, Slow-Cooked Tomatoes, and Garlic Confit

By • July 1, 2014 15 Comments

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Author Notes: Feel free to make the garlic confit and the slow-cooked tomatoes a few days ahead of time. They keep really well in the fridge. Another useful idea is to double the amounts of garlic and tomatoes so that you have extra for salad dressings or as toppings for just about anything. Pay close attention to the instructions for the garlic cloves. If you don't puncture a hole in them, they can explode while cooking in the hot oil: dramatic, messy, and potentially dangerous. The slow-cooked tomatoes, garlic confit, and corn mixture is awesome on pasta. But you can also spoon it on grilled bread or toss it with massaged kale.Phyllis Grant

Serves 4

  • 12 cloves garlic, unpeeled (for the garlic confit)
  • 1/2 cup extra-virgin olive oil
  • 2 pints cherry tomatoes (any size, color, shape)
  • 1 tablespoon garlic oil (from the pot of garlic confit)
  • 1/4 teaspoon kosher salt
  • 6 sprigs fresh herbs (any combination of thyme, rosemary, tarragon, sage)
  • 3 ears yellow or white corn
  • 1 pound pasta
  • 1 teaspoon kosher salt
  • 5 tablespoons garlic oil (again, from the garlic confit)
  • 1/4 teaspoon kosher salt
  • 1/3 cup parsley leaves
  1. With a paring knife, puncture a tiny hole in each clove of garlic. Place cloves in a small pot and cover with the olive oil. If the cloves aren't completely covered, add a splash more oil. Bring to a boil. Turn down as low as the flame will go. Simmer until a paring knife slides in easily (about 15 to 20 minutes). Take off the heat and cool in the pan. Set aside.
  2. Preheat oven to 250° F. Prepare your sheet pan. I use a full-size cookie sheet covered with a Silpat or parchment paper. But If you have a nice and clean nonstick sheet pan, there's no need to cover it. Place the whole tomatoes on the pan and toss with garlic oil (just scoop it right out of your garlic confit pot), salt, and herbs. Place in the preheated oven. Check after 1 1/2 hours to make sure they're not burning. Take them out of the oven when they've shriveled up and darkened in color. They should still be moist inside. This takes 2 to 3 hours. Remove form the oven and smoosh them with the back of a wooden spoon (careful, they will squirt you!) and cook them for another 15 minutes. Remove from the oven. Rub the herb sprigs between your hands, sprinkling the dried leaves down onto the tomatoes. Discard any tough sticks. Gently mix. Set aside.
  3. Shuck your corn. Get a large and wide bowl. Hold an ear of corn by the stem end with the opposite tip pressing down into the center of the bowl. Using a very sharp knife (serrated works well), saw the knife back and forth, working your way from the stem end down towards the bowl, cutting the corn kernels away from the cob as you go. Try to remove just the kernel layer (almost like a corn kernel rug). You don’t want to cut out tough chunks of the cob, so make sure the knife moves straight down without digging too deep. Rotate the ear and cut down again. Keep rotating and cutting off the kernels until the cob is bare. Turn the knife around and milk the corn by rubbing the dull side of the knife up and down the cob all the way around. Repeat all steps with the other ears of corn. Set aside.
  4. Place a large pot of water on high heat for the pasta. Add salt.
  5. While waiting for the water to boil, spoon 5 tablespoons garlic oil (from the cooled pot of garlic confit) into a medium-sized pot. Squeeze all garlic cloves out of their skins into the oil in the pot. With the back of a wooden spoon, break the cloves apart a bit into the olive oil. Warm for 30 seconds on medium heat. Add corn and salt. Cook for 2 minutes, stirring constantly. Turn heat down to low. Add tomatoes. Stir for one minute. Taste. It will probably need a bit more salt. Adjust as needed. Pour into a large serving bowl. Set aside.
  6. When the water is boiling, slide in your pasta. Cook until al dente. Add drained pasta to the tomato/corn/garlic mixture. Toss. Add a few more splashes of garlic oil. Taste. Add more salt or garlic oi as needed. Garnish with parsley leaves. Serve immediately.

More Great Recipes: Cherries|Corn|Entrees|Tomatoes|Olive Oil

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Comments (15) Questions (1)


12 days ago Regine

Very tasty. Make sure you use all the oil though. Also, I think the tomato garlic medley might benefit next time from smoked sweet paprika, maybe 1/2 tsp.


14 days ago Regine

Cant wait to eat this. i prepared ahead of time the garlic confit and the tomatoes. I found myself increasing the oven temperature after 11/2 hours to 350 degrees. At 250 I did not see the progress i was expecting. More comments to come after i assemble everything together but like another food52er wrote, flavor of the garlic/tomotoe mixture somehow reminds me of bacon. Dont know why though.


27 days ago sweet fang

I just bought a basket of heirloom tomatoes. Could I somehow substitute them for the cherrie T's?


9 months ago Harriet Lobegeiger

This is so delicious. I served it last night with a side of asparagus and it was delightful. The combination of garlic confit and cherry tomatoes is absolutely sublime! Love it!


12 months ago theworldsaplate

The garlic confit was incredible! Thank you! I'm glad I made extra. I also threw in some salmon into the oven while the tomatoes were baking, and then broke it apart with a fork and mixed it into the pasta with the tomatoes for some protein. Deliciously garlicky.


about 1 year ago karen

Have you served this room temp I am looking for party sides to make ahead and it sound like this would be fine not hot !


about 1 year ago Phyllis Grant

yes! it's great room temp. not good cold because oil congeals.


about 1 year ago Robert

Made it last night and very well received. I would add a little move olive oil and red pepper flakes (we like spice). I was hoping the tomatoes would offer a bit more intensity, but that might have been the quality of the ones I bought.


about 1 year ago Brandi

Have you tried freezing these tomatoes? I want/need/already am craving this in the middle of winter. It tastes just like summer to me. I added a little basil to the top. What a lip smacker.


about 1 year ago Phyllis Grant

I often freeze the tomatoes. works great.


about 1 year ago CLMLightchick

I am a long-time user of Food52, but I've never commented before. But I was shocked that there was only one comment on this recipe, so here I am. This recipe is SO GOOD! As written, no changes (although I might like a little crushed red pepper next time). I describe myself as "vaguely vegan" and my husband complies because you guys come up with great recipes like this! Honestly, between the garlic, the oil, and the tomatoes, somehow there is a vague sense of bacon. Really. (yum!) Also, if you do the confit a couple days ahead on a back burner while you cook something else, and the tomatoes a day ahead whole you're doing whatever (they don't need babysitting), the actual day-of assembly is 10 minutes. Perfect.


about 1 year ago Phyllis Grant

LOVE the crushed pepper idea. I'm very deep in the recipe-testing process for my book so it's so wonderful to hear when one of my recipes works. I'm very grateful for the feedback. And I often prepare this exactly as you described. My fridge is full of all kinds of components like these. Nice when you can just whip something up in 10 minutes. P.S. "vaguely vegan" made me laugh.


about 1 year ago Stacie Thomas

Vaguely Vegan is a great way to put it...I can definitely relate. Thanks for your insight on the recipe!


about 1 year ago Merrill Stubbs

Merrill is a co-founder of Food52.

We just had this in the office for lunch -- so incredible. Will be having it again this weekend for sure!


about 1 year ago Phyllis Grant

Merrill, it makes me so happy to think about you all eating this for lunch at the Food52 offices. Hope to meet you one of these days. I keep promising Kenzi that I'm heading to NYC. Soon. Soon. I promise. xoxo