If garlic is slow-cooked and preserved as confit, essentially stored in fat, the garlic flavor intensifies, bringing out the natural sweetness and taming the strong bite.
- 2 heads garlic
- ½ teaspoon salt
- ⅛ teaspoon red pepper flakes
- ⅔ cup olive oil
- Preheat the oven to 250 degrees F (120 degrees C).
- Peel garlic cloves and place into a small 2-cup baking dish or large ramekin. Sprinkle with salt and red pepper flakes. Drizzle with oil, ensuring all cloves are covered. Cover dish with foil.
- Bake in the oven until garlic cloves are soft and just starting to brown around the edges, 1 1/2 to 2 hours. Do not overcook, as garlic will become bitter.
- Transfer garlic cloves to a clean jar. Cover lightly with oil. Seal lid and refrigerate; use within 3 to 5 days.