Slow Roasted Rosemary Garlic Confit
Indulge in the rich flavors of roasted garlic, infused with the aromatic essence of rosemary and a hint of spice from red pepper flakes. This simple yet impressive recipe yields a velvety, spreadable garlic paste, perfect for elevating dishes like pasta, pizza, and bread. By slow-roasting a whole head of garlic in olive oil, the natural sweetness is coaxed out, while the rosemary adds a fragrant and herbaceous note. The resulting garlic oil is a bonus, ideal for dressing salads or making marinades. Get ready to elevate your culinary game with this easy and delicious recipe!
Equipment
- 1 small ramekin
Ingredients
- 1 large head of garlic peeled, woody ends trimmed.
- 5 tbsp good quality olive oil or more to cover garlic
- 1 sprig rosemary
- 1 pinch red pepper flakes
Instructions
- Preheat oven to 190F, with a rack in the middle.
- Combine all ingredients in a ramekin, making sure the garlic cloves and rosemary are submerged in the oil. Cover with foil and put in preheated oven on middle rack for 2 hours.1 large head of garlic, 5 tbsp good quality olive oil, 1 pinch red pepper flakes, 1 sprig rosemary
- Strain the oil from the garlic, reserving both for use.
Notes
Feel free to add in any herbs you like, stick with fresh though.
We use this in so many recipes, it's really a wonderful condiment to elevate a dish.