What is Confit anyway?

So I have heard of confit in relation to Garlic Confit, and I always assumed or heard on the Gram that Confit means to cook something in oil. But I realized this might have just been an assumption, so I obviously had to google it. Apparently, Confit is the french word for preserving food. This could be done by cooking something in fats, oils, or even sugar water in order to preserve them. Interesting background, but is it any good?

Garlic Confit is excellent! It’s a great way to preserve a lot of garlic and keep it in your fridge for weeks. Use it on sandwiches or just as a spread on bread (look, I’m a poet, and I didn’t even know it! ;).

Tomato Confit is Garlic Confit’s Cool Older Sister

Make garlic confit as a dip for your Shabbat Challa and enjoy it during the rest of the week. Use it as a sauce for pasta, a flavor bomb in a buddha bowl. The sky is basically your limit.


Literally, nothing is required here besides an oven, an oven to table dish, and, um, that’s it 🙂 You might want a knife to help peel the garlic. I like to use a wide chef’s knife and bang the garlic a little to help loosen the garlic from its skin.

Tomato and Garlic Confit

Such a easy and fancy partner for you Challa on Shabbat
Prep Time10 minutes
Cook Time50 minutes
Total Time1 hour
Course: Appetizer
Cuisine: Mediterranean
Keyword: dips, gluten-free, shabbat, soy-free, vegan
Servings: 4 people
Author: Bayla


  • Oven, Oven to Table Dish, Knife


  • 2 cups cherry tomatoes
  • 10 garlic cloves
  • 1/2 cup olive oil enough to cover the veggies in the dish your using
  • sprinkle coarse salt


  • Preheat oven to 180°C or 350°F.
  • Place the cherry tomatoes in an oven to table dish. Add the peeled garlic. Drizzle the olive oil over the tomatoes and season with salt.
  • Bake for about about 50 minutes, until the cherry tomatoes are all wrinkled and are slightly bursting. Occasionally check the tomatoes and garlic to prevent them from burning.
  • Once done, allow to cool at room temperature before storing. Store with the oil and juices covered.


  • Warm on your blech Friday night (if there is a lot of liquid put on the blech before shabbat starts).
  • Can also be served at room temperature.
  • It can be refrigerated for up to 1 month or stored in your freezer for up to 3 months if the tomatoes are all completely covered in the oil.

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