Summer spaghetti with tomatoes confit

We are really lucky with weather this week. Ok, it’s not exactly Canary Islands here, but we have pretty decent Finnish summer with temperatures round +20. It feels somehow so “too early” for that. Just 3 weeks ago, when I was leaving to USA ,there were still no leaves on the trees. And now suddenly the summer is here! Somehow we missed spring this year, the winter was long and believe it or not it’s green around from less than a month! I believe that’s why when I recently spotted strawberries and cherries on the market I was pretty much in shock, it just didn’t feel like it’s already time for those! There should be spring before! Well now I just feel I have to rush and buy all the seasonal produce before the winter comes back…. a big shopping is definitely awaiting us in the weekend 😉 Anyway with such  a nice weather, I like to enjoy a light vegetarian dish. So I decided to make light lemony spaghetti that was elevated with bursting with flavor tomatoes confit (oh I love so much those little jewels 😉 ) Ahh lazy summer lunch, nothing can beat you….


300g cherry tomatoes

olive oil

provencal herbs, salt, pepper, spicy paprika


handful of basil leaves

1 mozzarella shredded in pieces

zest from half a lemon

juice from half a lemon

4 tbsp of small capers

olive oil, salt, pepper

1. Prepare tomatoes confit. Cut the cherry tomatoes in half. Pour olive oil into an oven proof dish (there should be 1-2mm layer of oil in the dish). Dip the tomatoes with their cut side in the oil and then face them up in the dish. Sprinkle them with dried mixture of Provencal herbs, salt, pepper and a pinch of spicy paprika or chili. Heat the oven to 100C and leave them for several hours in, till they are wrinkled and a bit dried up (or heat it up till 50C and leave overnight).

2. Boil spaghetti. Mix all the ingredients together.