happy sunday, friends! popping in here quick to share this favorite way to preserve any and all vegetables. while making a confit is a wonderful technique to use in the later summer months with the bounty of fresh tomatoes that are surely on their way, i love to make a very allium-forward confit. and it couldn’t be more simple. we essentially take a few ingredients: shallots, garlic, thyme, bay leaves, salt, and olive oil - that’s it! from there, they get tossed in a cooking pot, plopped in the oven for about 40-45 minutes, and the result is tender morsels, that are rich and jammy in texture. plus, you’re left with the most fragrant garlic-herb-shallot oil. i’m sure you’re saying…that’s great, now what do i do with confit? my answer is: what can you not do with it! here are a few of my favorite ways to utilize it:
pizza! i make a white pizza and use schmear about 4-5 cloves of jammy garlic into the crust, then cheese and herbs, then chopped up shallot confit. you literally couldn’t have a tastier pie!
roast up some crispy chickpeas in the preserved oil.
smash some onto an open-faced sandwich situation (pictured below, but you can find the recipe here).
in pasta or pasta salad with whatever additions you like.
smash the shallot and garlic into mashed potatoes, or for a more summer-friendly dish, add them to potato salad.
use the infused oil for the base of any salad dressing that calls for olive oil.
chop up the garlic and shallot confit and add to any grilled or roasted vegetables.
and my ultimate favorite: hummus. start with about 3 cloves garlic and 1-2 shallots (depending on how big they are), and go from there. i promise, you will have the most flavorful hummus of your life - and don’t forget to drizzle some of that infused oil on top ;)
i know this isn’t a sauce per se, but it lasts so long in your fridge and can be used in so many key dishes, that i think you will agree that it can be just the workhorse that any sauce or dressing is!
garlic, herb & shallot confit | v/gf
| makes just over 4 cups |
preheat oven to 350°F.
place the shallots, garlic, thyme, bay leaves and kosher salt in a large lidded pot (i generally use a 5 1/2 qt. dutch oven). pour over the 2 cups of olive oil, making sure everything is covered with oil (add more oil if needed to fully submerge the shallots and garlic).
place in the center of the oven and cook for 40-45 minutes, until the shallots and garlic are soft when pierced with a sharp knife.
let cool completely, then store in an airtight jar. confit will last up to 2 months in your refrigerator.
1 lb. shallots, peeled and cut in half
2 heads garlic, cloves separated and peeled
10-12 sprigs fresh thyme sprigs
3 bay leaves
1 teaspoon coarse kosher salt
2 cups extra virgin olive oil