Spicy Garlic Confit with Garlic Oil
This confit is full of flavor and a touch of heat, it's a great condiment to have on hand!
Servings: 8 servings
Ingredients
- 8 oz cherry tomatoes
- 1 cup peeled whole garlic cloves
- 2 dried chili peppers optional
- 1 spring fresh sage
- 1 spring fresh rosemary
- 1 spring fresh thyme
- 1 tsp crushed red pepper optional
- 1 tbsp kosher salt
- 1 1/2 cups extra virgin olive oil
Instructions
- Add the tomatoes, garlic, peppers, herbs, chili 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. This will allow the garlic to soften in the olive oil, rather than pan fry it. If you find that the olive oil only comes up half way, you may want to switch to a smaller pan.
- Bring the pan up to a simmer over medium heat. Ideally, you want some rolling bubbles, but be sure not to let the pan get too hot. If the olive oil starts to pop or sizzle, bring the heat down to ensure that it does not hit its smoking point (this could cause the garlic to take on a bitter flavor).
- Let the ingredients simmer together for about 50 min-1 hour. Let cool completely before storing.
Video
Nutrition
Calories: 3118kcal | Carbohydrates: 56g | Protein: 11g | Fat: 325g | Saturated Fat: 45g | Polyunsaturated Fat: 35g | Monounsaturated Fat: 237g | Sodium: 7065mg | Potassium: 1109mg | Fiber: 6g | Sugar: 8g | Vitamin A: 2030IU | Vitamin C: 96mg | Calcium: 291mg | Iron: 6mg
