“You can never have enough garlic. With enough garlic, you can eat The New York Times.”
Simple & Rustic, Garlic Confit is ALWAYS a Good Idea!
Eating in restaurants is a research mission for me 90% of the time. Unless I’m eating at a place that serves highly unusual ingredients or an Asian restaurant, because hats off to those chefs, they’ve taken kitchen prep and sheer number of ingredients to a whole other level, I am basically looking and tasting everything and thinking, “I can do this at home.” I usually also think that I might possibly be able to do it better (sometimes… okay a lot) and probably less expensively (ALWAYS!)
This is one of those things that you’ve likely had in restaurants and wondered ‘how-oh-how could they possibly make these simple ingredients so complex and perfect’. Not only is it the most incredibly simple idea and preparation BUT you also you wind up with a really delicious by-product in the garlic flavoured oil. I feel like a real homesteader (which I am decidedly NOT although I do kinda pretend I am sometimes) when I make things like this.
You will never believe how temptingly sweet and satisfyingly smooth the outcome is with this garlic confit. Remember back in the late 80’s when the Silver Palate chicks had us all roasting whole heads of garlic to squish out onto mini toasts? This is the 21st version and it is so cool you’ll want to make it every week and use it with everything! Look for a roasted carrot dish with garlic confit on Be Still & Eat soon!
The oil you use to poach the garlic in becomes the most perfectly flavoured garlic oil which you can use for dressings, sautées, whatever. The addition of the Spanish style tomatoes is something I’ve been trying to include in a recipe for about a million years… okay, maybe 8 or 9 months. Top it with an anchovy fillet to make it truly Catalan style! Of course that is entirely up to you but I for one LOVELOVELOVE it.
I was literally smacking hands away while trying to shoot this! The aroma is toooooo YUM!
Making this will wow your guests with its ease & elegance! So make like a homesteader and cook up a little garlic confit today… you will use this sinfully satisfying spread on almost everything where the heat of raw or even sautéed garlic is just a bit too much… trust me … I’m a homesteader! Kinda.
Enjoy & Namaste!
- 20-25 large garlic cloves in their skin, that's about 3 heads although some cloves will be too small to use.
- 1 cup grape tomatoes, quartered
- excellent quality extra virgin olive oil
- fresh thyme, oregano & basil, in any combination that suits your tastebuds, finely chopped
- S&P to taste
- pinch chilli pepper flakes
- 8 or 10 slices baguette, (2 or 3 bite sized) or any crusty bread you have on hand, lightly toasted
- anchovy fillets, optional but always a good idea!
- Place 1 cup olive oil in small pan and heat over medium high until beginning to sizzle.
- Reduce heat and toss in garlic cloves, shaking pan from time to time ensuring temp remains under the boil
- Cook the garlic at this gentle heat for about 30 mins.
- Meanwhile combine tomatoes,, extra virgin olive oil, herbs and S&P tossing to coat. Allow to sit at room temp to marinate
- Once garlic is cooked, using a slotted spoon remove cloves to a paper towel lined plate or cutting board and allow to cool slightly. You just have to be able to handle them.
- Lightly toast or grill bread
- Peel garlic cloves and divide cloves evenly between pieces of bread and mash it down, top with tomato mixture. Serve immediately