Easy garlic confit with slow cooked cherry tomatoes and infused oil, perfect for topping focaccia or drizzling on pizzas. This recipe is simple and can utilize various fresh herbs for added flavor.
1: Preheat your oven to 200°F (120°C).
2: In a small baking dish, combine a few handfuls of cherry tomatoes, whole peeled garlic cloves, a good pinch of flaky sea salt, black pepper, a sprinkle of dried chili flakes, and any fresh herbs you have on hand.
3: Fill the dish with extra virgin olive oil until the tomatoes and garlic are just covered.
4: Bake the dish in the oven or air fryer for about 1-2 hours, checking at the 1-hour mark until the tomatoes are jammy and the garlic cloves are soft.
5: Let cool, then decant into a lidded jar and store in the fridge for up to a week.
