Roasted Garlic Confit with Jalapeno and Sun-Dried Tomato

Roasted low and slow, this garlic confit is the best, easiest accompaniment to warm challah on a Friday night!

Confit is a French word. Since I’m from Montreal, I speak French. Fluently. So when I say confit, I am saying it with the correct French pronunciation, which puts an emphasis on the i, so it sounds like con-FEE. To people who are not familiar with the cadence of the French language, it will sound like I am pronouncing it con-FEET. I cannot tell you how many people have attempted to correct me and smugly say, “Oh, Faigy, you don’t pronounce the t in confit!” After a while, I just started saying “okay” and not even bothering to correct them and tell them that they, in fact, are the ones pronouncing it wrong. 

Right, wrong…

ConfiT, confiiiii, confie…

It doesn’t actually matter! The bottom line is that this is the world’s easiest and most delicious, flavorful dip. It’s basically garlic and oil. Done. Okay, after that you can start having fun, but that’s the basis of it.

I like to make roasted garlic confit in a pretty little oven-to-table ramekin so there’s one less thing to be busy prepping when the men come home from shul. When baking it, I place the ramekin on top of a cookie sheet or any type of pan, so if any oil bubbles over, it won’t end up all over the oven. As simple as this recipe is, it’s evolved a lot over time in my kitchen. I used to bake it uncovered, but I didn’t love the consistency. I started covering it and cooking it longer on a lower temperature. Now it comes out perfect every time!

I once burnt my confit. The garlic was literally black. For some reason, I decided not to throw it out. My men loved it (though I couldn’t bring myself to taste any!). They said it was crispy and flavorful. I’m not going to do that again on purpose, but if I ever get distracted and forget it in the oven again, I know I won’t have to be too upset about it. 

This recipe has jalapenos and sundried tomatoes—my boys love it like that—but you can add anything you like! Some ides:

The confit can be made a few days in advance. It can be frozen, but I personally like to make it fresh every week, since it’s so simple and it makes the perfect amount for my family. 

Love dips? Try this easy homemade oven-roasted matbucha for one that’s delicious and way easier than it looks!

Slow-Roasted Garlic Confit

So easy to make — this confit is the best accompaniment to warm challah on a Friday night!

Print Recipe

Ingredients

• Handful of peeled garlic cloves
• 2 jalapeños, sliced
• 3 sundried tomatoes
• ¼-½ cup canola oil (or any neutral oil)

Instructions

• Preheat oven to 300℉.
• Place all ingredients in a ramekin or any small oven-to-table dish.
• Place ramekin on top of a cookie sheet. Cover and bake for 2 hours.
• Variation: Bake uncovered at 350℉ for 45 minutes.

Notes

The jalapenos and tomatoes here are really just suggestions. You can add or swap anything you like: shallots, herbs, grape tomatoes, etc.

Best served fresh, but can be frozen.

Recipe by Faigy Murray | https://mykitchenmystudio.com/roasted-garlic-confit-with-jalapeno-and-sun-dried-tomato/