Herby Tomato Garlic Confit Recipe

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This herby tomato garlic confit recipe packs a medium kick and is delicious on challah bread! This post contains affiliate links.

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When we eat Shabbat lunch as well as Friday night dinners, we love spreading all sorts of delicious dips on challah. While those include traditional sephardic dips such as matbucha and eggplant-based ones, the current garlic confit trend totally suits us!

While I hope to someday share my more basic recipe, today I’m sharing an herby garlic confit recipe with tomatoes.

This herby garlic confit recipe has in it hot peppers, giving it a bit of a kick. I’d say it’s “medium” heat. So not flaming, but not for those of you who prefer your food to be mild.

Once you make it a few times, you’ll be able to control the heat better. If you’re not sure about it, start with fewer peppers. Also, if you’re eating it on Challah, you’ll find that it tempers the heat some.

What can herby garlic confit be used for?

While I specifically make confit for Challah on Shabbat, you can also use it to add flavor to pastas. You can add it to pretty much any dish that’ll benefit from a deep garlicky flavor. This version also has tomatoes, making it a fabulous addition to jarred pasta sauce that’s low-key and easy.

You can also use herby garlic confit in:

• Many soup recipes
• Baked chicken and poultry dishes
• Fish recipes
• Marinades
• You can use the oil (and the smashed cloves) in mashed potatoes
• Mixed with a bit of mayo it can turn into a dressing or dipping sauce

If you’re serving herby garlic confit as a Shabbat dip, I recommend storing it in tableware, such as this covered glass bowl set. The oils can get tough to wash out.

I often bake it right in a glass dish instead of doing it on the stovetop, really minimizing dishes. This works best if you’re making small batches.

If you’re baking it, just go low and slow!

Does Garlic Confit Need to Be Refrigerated?

If garlic confit is stored at room temperature, it can grow botulism, which is potentially dangerous. It can be stored in the refrigerator for about a week.

Herby garlic confit can be frozen – just make sure that there is enough oil covering it.

Personally, I aim to make enough for one Shabbat – Friday night dinner and lunch.

Ingredients

• 7-12 cherry tomatoes
• 1 cup peeled garlic cloves (I purchase pre-peeled to make it easier)
• 2 -3 dried chili peppers (optional)
• 1 sprig fresh rosemary
• 2 sprigs fresh oregano
• 1 tbsp crushed red pepper
• 1 tbsp kosher salt
• 1 ½ cups extra virgin olive oil
• 10 -15 peppercorns

How to make herby garlic confit

1. Add the tomatoes, garlic, peppers, herbs, peppercorn, chili flakes and salt to a dry pan.

2. Add in the olive oil. You will want to make sure that the olive oil (for the most part) covers the ingredients to allow the garlic to soften in the olive oil.

3. Bring the pan up to a simmer over medium heat for about 50 min – 1 hour. Let cool completely before storing.

Important: refrigerate for up to a week to avoid Botulism. Freeze if desired.

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