Garlic and Tomato Confit
Garlic and Tomato Confit
Ingredients
- 1 cup garlic cloves, peeled
- 1 pint cherry tomatoes
- 4 fresh rosemary sprigs
- 4 fresh thyme sprigs
- 2 cups olive oil, or as needed to cover
- 1/2 teaspoon salt, or to taste
Instructions
- 1
Preheat your oven to 250°F. If using a toaster oven, set it to the same temperature.
⏱️ 10 min•🌡️ 250
- 2
Arrange the peeled garlic cloves into 6-8 individual cups of a muffin tin. Place 1-2 sprigs of fresh rosemary into each garlic-filled cup. Sprinkle a pinch of salt over the garlic.
⏱️ 5 min
- 3
In the remaining 6-8 individual cups of the muffin tin, place the cherry tomatoes. Add 1-2 sprigs of fresh thyme into each tomato-filled cup. Sprinkle a pinch of salt over the tomatoes.
⏱️ 5 min
- 4
Carefully pour olive oil into each muffin cup, ensuring that the garlic cloves, tomatoes, and herbs are completely submerged. You may need more or less than 2 cups depending on the size of your muffin tin and ingredients.
⏱️ 5 min
- 5
Place the muffin tin into the preheated oven and bake for 45 minutes. The garlic and tomatoes should be very soft and slightly golden, and the oil will be infused with the herb flavors.
⏱️ 45 min•🌡️ 250
- 6
Carefully remove the muffin tin from the oven. Allow the confit to cool slightly before handling. The confit garlic and tomatoes can be stored in their infused oil in an airtight container in the refrigerator for up to 2 weeks.
⏱️ 5 min
- 7
Serve the garlic confit mashed and spread on crusty bread, or use the tomato confit in pasta dishes, salads, or as a topping for bruschetta. Do not discard the infused olive oil; it's excellent for dressings, roasting vegetables, or adding flavor to any dish.
Kitchen Tools
Nutrition Facts (per serving)
Garlic and Tomato Confit
- 1 cup garlic cloves, peeled
- 1 pint cherry tomatoes
- 4 fresh rosemary sprigs
- 4 fresh thyme sprigs
- 2 cups olive oil, or as needed to cover
- 1/2 teaspoon salt, or to taste
Instructions
- 1
Preheat your oven to 250°F. If using a toaster oven, set it to the same temperature.
⏱️ 10 min•🌡️ 250 - 2
Arrange the peeled garlic cloves into 6-8 individual cups of a muffin tin. Place 1-2 sprigs of fresh rosemary into each garlic-filled cup. Sprinkle a pinch of salt over the garlic.
⏱️ 5 min - 3
In the remaining 6-8 individual cups of the muffin tin, place the cherry tomatoes. Add 1-2 sprigs of fresh thyme into each tomato-filled cup. Sprinkle a pinch of salt over the tomatoes.
⏱️ 5 min - 4
Carefully pour olive oil into each muffin cup, ensuring that the garlic cloves, tomatoes, and herbs are completely submerged. You may need more or less than 2 cups depending on the size of your muffin tin and ingredients.
⏱️ 5 min - 5
Place the muffin tin into the preheated oven and bake for 45 minutes. The garlic and tomatoes should be very soft and slightly golden, and the oil will be infused with the herb flavors.
⏱️ 45 min•🌡️ 250 - 6
Carefully remove the muffin tin from the oven. Allow the confit to cool slightly before handling. The confit garlic and tomatoes can be stored in their infused oil in an airtight container in the refrigerator for up to 2 weeks.
⏱️ 5 min - 7
Serve the garlic confit mashed and spread on crusty bread, or use the tomato confit in pasta dishes, salads, or as a topping for bruschetta. Do not discard the infused olive oil; it's excellent for dressings, roasting vegetables, or adding flavor to any dish.