You NEED to try this! 🤤🤤 Garlic, tomato, and shallot confit - my new favorite secret ingredient

Preheat the oven to 300°F (150°C).

Peel the garlic cloves and leave them whole.

Trim the ends of the shallots and leave them whole.

In a baking dish, combine garlic, cherry tomatoes, and shallots.

Pour olive oil over the vegetables until they are submerged.

Add fresh thyme and bay leaves to the dish.

Season with salt and black pepper to taste.

Cover the baking dish tightly with aluminum foil.

Bake in the preheated oven for 1.5 to 2 hours, until the tomatoes burst and the garlic is soft.

Remove from the oven and let cool slightly.

Transfer the confit to a jar, ensuring the vegetables are submerged in oil.

Store in the refrigerator for up to two weeks.

Serve as a spread, condiment, or side dish.

Spice Level:

Dietary