Rosemary Tomato Confit
When I have a ton of fresh tomatoes on hand, this is one of my favorite things to make.
This roasted garlic dip has exactly three ingredients. The main one is garlic, and that makes this so delicious.
First of all, go to the store and buy at least three heads of garlic. More, if you’re serving a really large group.
Here’s what you need to replicate Dave’s roasted garlic dip:
Start by cutting the tops off of the heads of garlic, brushing them with olive oil and wrapping them in foil.
Bake at 350 for 40 minutes to an hour – when they’re done, they will be soft and mushy. You’ll actually be able to squeeze them out of their casings.
After extracting the gooey garlic, use a fork to mash it into more of a paste, and season with salt and black pepper. Serve!
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