Garlic confit is a quicker path to the sweetness and tamed flavor of roasted garlic. It’s great as a paste on toast, incorporated into sweet fresh tomato and basil sauce, or as the base for a thick sauce (like for the fennel sauce for this grilled chicken). The oil from the confit can also be the base of a marinade for meat or fish.
- 2 bulbs garlic, cloves lightly cracked and peeled
- About 1 cup EVOO
- 1 small bay leaf
- 1 small sprig of rosemary
In a small pot, combine the garlic cloves, EVOO (it should cover the garlic), bay leaf, and rosemary and bring to a low boil. Reduce the heat to a low simmer and gently cook until the garlic is golden and sweet, 18 to 20 minutes. Cool and remove the bay and rosemary. Separate the garlic from the oil with a slotted spoon and mash to a paste. Reserve the flavored oil.