Oven Roasted Garlic Confit
Oven Roasted Garlic Confit is a delicious alternative to roasted garlic. once you’ve prepped the cloves, most of the work is hands-off. Just pure, silky smooth, garlic goodness!
Ingredients
- 4-5 heads of garlic cloves peeled and trimmed (about 2 cups)
- 5 or 6 fresh rosemary + thyme sprigs
- 1 cup extra-virgin olive oil
Instructions
- Preheat oven to 250°F (120ºC) and prepare ingredients. *To make this tender, slow-roasted garlic in an hour, see stovetop instructions below.
- Using a sharp knife, trim the ends then peel each garlic clove, leaving it intact and discarding any bruised cloves.
- Place garlic and oil in a small oven-proof baking dish, adding a little more oil if cloves aren’t submerged, then top with fresh herbs. Bake for 2 hours until cloves are tender and lightly browned in colour.
- Remove baking dish from oven and let cool completely. Once cooled, remove cloves from baking dish with a slotted spoon and place into a sterilized canning jar. Pour oil over cloves, seal tightly and refrigerate.
Notes
Garlic cloves: Look for fresh heads of garlic with fewer, larger cloves. If pressed for time, accelerate peeling by trimming any hard ends then place cloves in a glass bowl and submerge them in boiling water. Let sit for 5 minutes, remove from water then rub off the skins with your fingers. Using this technique will not result in pre-cooking the garlic and the skins will loosen and slide right off.
Olive oil substitutes: Try using a neutral oil like avocado or canola!
Optional infusions: Bay leaves, black peppercorns, dried chilis or freshly grated lemon zest are all delicious alternatives.
Stovetop instructions: Combine all of the ingredients in a medium saucepan and simmer over low heat until the garlic is tender but not browned, about 30 minutes. Remove from heat and let cool, then store as above.
Storage: Store garlic confit in an airtight container in the refrigerator and consume within 7 days or freeze it along with the infused oil in ice cube trays. If not using within two weeks, remove frozen cubes from tray and store in a freezer-safe bag or airtight container for up to 3 months. Thaw in the refrigerator overnight. *Note that garlic confit is low in acidity and must always be kept chilled to reduce the risk of food-borne illness.