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 […]
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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