Equipment
Ingredients
Produce & Aromatics
- 500 g cherry tomatoes, washed and thoroughly dried
- 1 garlic, whole head, separated and peeled
- 2 fresh rosemary, whole sprigs
Pantry & Seasonings
- 250 ml extra virgin olive oil
- 5 g kosher salt
- 2 g black pepper, freshly ground
- 2 g red chili flakes
Nutrition (per serving)
Method
Preheat your oven to 120C or 250F. Ensure the baking dish you plan to use is perfectly clean and dry.
Peel the garlic cloves, keeping them entirely whole to prevent them from burning during the long cooking process.
Arrange the cherry tomatoes, peeled garlic cloves, rosemary sprigs, and red chili flakes in a small baking dish. They should fit snugly in a single, tight layer.
Pour the extra virgin olive oil over the ingredients until they are mostly submerged. Sprinkle evenly with the kosher salt and black pepper.
Roast uncovered in the preheated oven for 2 hours, or until the tomatoes are deeply wrinkled and the garlic cloves are buttery soft and spreadable.
Remove the dish from the oven and allow the confit to cool in the pan at room temperature for about 1 hour.
Transfer the cooled tomatoes, garlic, herbs, and all the infused oil into a clean glass jar, seal tightly, and transfer to the refrigerator.
Chef's Notes
- Safety critical: Garlic stored in oil creates a low-oxygen environment which can harbor botulism spores if kept at room temperature. You must store this confit in the refrigerator and discard any leftovers after two weeks.
- The remaining infused olive oil is culinary gold. When the tomatoes and garlic are gone, use the oil to dress fresh greens, dip crusty sourdough, or fry your morning eggs.
- Real extra virgin olive oil will solidify in the refrigerator. To use the confit, spoon out what you need and let it sit at room temperature for 15 minutes before serving.
- If your baking dish is slightly too large, you may need additional olive oil to properly submerge the ingredients. Do not skimp on the oil, as it is the primary cooking medium.
Storage
Refrigerator: 2 weeks — Must be refrigerated immediately after cooling due to garlic botulism risk. Keep ingredients fully submerged in oil.
Freezer: 3 months — Oil will solidify and tomatoes may lose some structural integrity but flavor remains excellent.
