1. Turn the slow cooker onto its lowest setting. Add tomatoes, olive oil, garlic, rice malt syrup, white vinegar and rosemary. Stir gently. Add sea salt and cracked pepper. Stir gently.
2. Cook on low for 6 hours and stir occasionally. Some of the tomatoes may burst, others will be wrinkly but they will all be soft. When ready, remove the rosemary sprigs and turn the slow cooker off.
3. Cook the spaghetti in a pot according to the package directions. Strain the pasta when it's cooked and place the spaghetti back into the pot. Pour the Confit Tomatoes into the pot with the spaghetti, stir gently and season with more sea salt and cracked pepper.
4. Serve onto four plates or bowls, and sprinkle parmesan on top. Garnish with chilli flakes if desired & enjoy!
Recipe by @smorkitchen