Tomato Garlic Confit

Tomato garlic confit is an excellent way to use extra garlic or tomatoes that you have to use up. With it, you can make the most flavorful pasta sauce with just a blender. You can smash it on a cracker for the perfect spread. Or even spread it on a sandwich to add a pop of flavor. Whatever you want to do with it, it will make whatever dish you are making just that much better.

Why you’ll love garlic tomato confit

  • It makes the very best pasta sauce. All you have to do is toss it in a blender!
  • It’s ready-to-eat cracker spread. You can mash the tomatoes and garlic on toast and it’s the perfect appetizer.
  • If you need roasted garlic for a recipe, the jar of confit is ready to go!

Here’s what you’ll need to make it

  • All you need for this recipe is a baking dish. One deep enough to hold the garlic, tomatoes and herbs, and enough olive oil to cover it all.

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Ingredients & substitutions

  • 5 Heads garlic peeled, or about 25 cloves
  • Cherry tomatoes.
  • Herbs of choice I used basil and thyme.
  • Olive oil – Enough to cover the tomatoes, garlic and herbs in the baking pan.

How to make this confit tomatoes and garlic

Step 1. Peel garlic (or use pre-peeled) and place in a baking dish. Add the tomatoes and herbs.

Step 2. Fill the dish with enough oil to cover the tomatoes and garlic.

Step 3. Cover with tinfoil, and bake at 375 degrees for about 40 minutes.

Step 4. Once done, let cool and store, with oil, in a jar with a lid. Keep in the refrigerator.

Garlic Confit Benefits

Is garlic confit good for you?

This compound has been shown to reduce cholesterol, blood pressure, and glucose amongst many other things

How to avoid botulism in garlic confit?

Botulism is an illness that’s borne from toxins created by bacteria growth and can be very dangerous. Storing the garlic confit in an environment under 38 degrees Fahrenheitmeans the toxins form slower, giving you that two-week window to enjoy your garlic confit.

How long will garlic confit last?

Garlic confit will last up to 2 weeks in the fridge, and up to 3 months in the freezer. Refrigerate the garlic confit immediately after cooled. Freeze it with the oil or puree it and freeze it separately for up to 2 months. You can even freeze it into covered ice-cube trays for easy removal when you want some.

More how to recipes:

Tomato Garlic Confit

This recipe is fantastic for pastas, bruschettas and so many other dishes. It’s a great way to use aging garlic and tomatoes!
Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes
Course Appetizer, ingredient
Cuisine French
Servings 15 Servings
Calories 150 kcal

Equipment

  • 1 baking dish

Ingredients
  

  • 5 Heads garlic peeled, or about 15 cloves
  • 2 cups tomatoes
  • herbs of choice I used basil and thyme
  • olive oil

Instructions
 

  • Peel garlic (or use pre-peeled) and place in a baking dish. Add the tomatoes and herbs.
  • Fill the dish with enough oil to cover the tomatoes and garlic.
  • Cover with tinfoil, and bake at 375 degrees for about 40 minutes.
  • Once done, let cool and store, with oil, in a jar with a lid. Keep in the refrigerator.
Keyword confit, garlic confit, tomato garlic confit

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