Tomatoes in Garlic Confit
Prep: 30 minutes
Cook: 30 minutes
Servings: 4
Source: Culinary Vegetable Institute at The Chef's Garden
This is a pantry staple worth having on hand. Make ahead and store refrigerated. Enjoy this on anything from bread service, to homemade pizza. Consider using it in a hamburger mix or adding to stir-fried vegetables. The addition of tomatoes to the tried and true method of confited garlic results in a condiment that is almost a meal on its own. The acidity of the tomatoes cuts the richness of the aromatic oil and together they become greater than the sum of their parts.
Ingredients:
- 6 heads of garlic, peeled, cloves kept whole
- 2½ cups Olive oil
- 2 teaspoon Kosher salt
- 16 Sprigs of thyme
- 2 tsp whole peppercorns
- 1 pint of cherry tomatoes
Directions:
- Combine all of the ingredients except the tomatoes in a 1-2qt saucepot and transfer to a 225F oven for 1-3 hours, check occasionally.
- You want to see the garlic start to color but not burn. Bubbles should rise slowly throughout the process. When the garlic has evenly darkened and the aromas emerging from the oven have deepened it is ready.
- Add the tomatoes and continue the process for 20 more minutes.
- Remove confit from oven and allow to cool on the counter.
- Serve warm or transfer to a glass jar or pyrex food storage container.
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A chance stop at The Chef’s Garden on the way to the lake last weekend has resulted in the most decadent meals we’ve ever made at home to date. This recipe is simply the bomb and I plan to make a double batch when i can source good cherry tomatoes again. The leftover oil elevates leftover pasta and scrambled eggs in the most delicious ways! Thank you for sharing this recipe. It is a keeper!
The tomato and garlic confit, with 1.5 pints of tomato, was/is absolutely scrumptious. I can’t wait to get into the leftovers 😸
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