This Garlic Confit recipe is a garlic lover's dream! The recipe transforms fresh garlic into a buttery garlic and tomato concoction which is so much more than the sum of it's parts.
Serve with some crusty bread and you have yourself an amazing appetizer. The slow roasted garlic and tomatoes are divine as a topping or spread and leftover garlic infused oil is perfect for dipping French bread or focaccia!

How to Make Garlic Confit
Lets make a batch of tomato garlic confit. While it does take a bit of time on the stove, the process it quite simple.
What you will need:
Here is everything you will need to make this delicious confit garlic.
- 7-12 cherry tomatoes
- 1 cup peeled garlic cloves (approximately 5 heads of garlic)
- 2 -3 dried chili peppers
- 1 sprig fresh rosemary
- 2 sprigs fresh oregano
- 1 tablespoon crushed red pepper
- 1 tablespoon kosher salt
- 1 ½ cups extra virgin olive oil
- 10 -15 peppercorns
Preparation
Add the tomatoes, raw garlic cloves, chili peppers, herbs, peppercorn, red pepper flakes and salt to a dry pan.
Add in the olive oil. You will want to make sure that the olive oil (for the most part) covers the ingredients allow the garlic to soften in the olive oil
Place the pan over medium heat, stirring occasionally to prevent burning. Once the garlic begins to turn golden brown, reduce the heat and simmer for another 30 minutes, until garlic is tender.
Store in a clean glass jar or other airtight container. Serve the confit or garlic oil with a slice of bread, as a great meal starter.
Slow Roasting the Confit
Another cooking method that can be used to make confit is slow roasting. Toss the ingredients in a ¼ cup of the oil and spread out on a baking sheet and bake at 275 degrees for 90 minutes. Add the rest of the oil when packing.
Garlic Confit: Botulism Risk
The concern with garlic confit is risk of botulism, a rare but serious form of food poisoning. While the risk of botulism from garlic confit is relatively low, it can still occur if proper safety precautions are not followed.
To help minimize the risk of botulism, garlic confit should be made using only fresh, unblemished cloves of garlic. The cloves should also be peeled and cooked in a clean pan over low heat with a small amount of oil for at least 30 minutes. If the oil is not hot enough, the bacteria could survive and cause food poisoning.
When handling and storing garlic confit, it is important to practice good hygiene. Hands should always be washed before and after handling the garlic, and all surfaces and utensils should be cleaned properly as well.
Storage
Once the garlic has been cooked, it should be stored in the refrigerator in an airtight container such as a Mason jar. Another good option is pouring the fully cooled confit into an ice cube tray and freezing. The cubes can then be dumped into a zippered freezer bag.
Before eating or using the roasted garlic confit, it should be heated to an internal temperature of 75°C (167°F). This will help to ensure that any remaining bacteria will be destroyed.
I hope you enjoy this confit garlic and tomatoes. In addition to serving as an appetizer it makes a wonderful pasta sauce as well.
Garlic Confit
Ingredients
- 7-12 cherry tomatoes
- 1 cup peeled garlic cloves about 5 heads garlic
- 2 -3 dried chili peppers
- 1 sprig fresh rosemary
- 2 sprigs fresh oregano or fresh thyme sprigs
- 1 tablespoon crushed red pepper flakes
- 1 tablespoon kosher salt
- 1 ½ cups extra virgin olive oil
- 10 -15 paper corn
Instructions
- Add the tomatoes, garlic, peppers, herbs, peppercorn, chilli flakes and salt to a dry pan.
- Add in the olive oil. You will want to make sure that the olive oil (for the most part) covers the ingredients allow the garlic to soften in the olive oil
- Bring the pan up to a simmer over medium heat for about 50 min-1 hour. Let cool completely before storing in an airtight container.
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