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–+ servings
Tomato Garlic Confit

Tomato Garlic Confit

A super delicious appetizer or snack and the leftover confit keeps well in the fridge and can be used for snacks, pastas, pizzas… and so much more, like this added recipe for Confit Crostini with Ricotta and Calabrian Chili Honey.
5 from 1 vote
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Total Time 2 hours 10 minutes
Course Appetizer
Cuisine American
Servings 10

Ingredients
  

For the confit:

  • 4 cups grape or cherry tomatoes
  • 15-20 garlic cloves
  • 1 1/2 cups olive oil
  • 3/4 tsp salt
  • 1/2 tsp sugar
  • Pinch Calabrian Chili powder or red pepper flakes

For the Calabrian Chili Honey:

  • 1/3 cup honey
  • 1 1/2 tsp Calabrian Chili powder or paste

For serving:

  • Crostini
  • Ricotta cheese

Instructions
 

Make the confit:

  • Place the tomatoes, garlic cloves, olive oil, salt, sugar and Calabrian Chili in a deep baking dish.
  • Stir to combine.
  • Place in the oven at 250 degrees for about 2 hours.*

Make the honey:

  • Heat the honey and the Calabrian Chili powder/paste together over low-medium heat until hot.
  • Remove from heat and set aside until serving.

Assemble:

  • Spread the crostini with a smear of ricotta.
  • Top with some of the tomatoes and garlic.
  • Drizzle with the hot honey.

Notes

*In a hurry? Make a quick version of this recipe by using only 1 cup olive oil and baking at 400 degrees for about 30 minutes.
Keyword Tomat Garlic Confit
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