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Confit has become a staple at all my Shabbos and Yom Tov meals, and after testing many different ones, my family has come to love this Italian tomato-garlic confit. One week, I took it up a notch by turning it into a creamy dip, and it became the new favorite. We use it both as a dip and a salad dressing. I hope your family enjoys it as much as mine does!
Yields 1 pound (450 grams)
2 cups sweet grape tomatoes
12 cloves garlic
1 jalapeño pepper (optional)
1/4 cup oil
1 heaping teaspoon Italian spice
1/2 teaspoon Pereg Pepper
1/4 teaspoon Gefen Salt
1/2 cup Gefen Light Mayonnaise
Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius).
Place tomatoes, garlic, jalapeño, oil, and spices in a pan. Bake for 1 hour, or until tomatoes are blistered and garlic is soft. Remove from oven and allow to cool.
Place it all into a food processor. Add the mayonnaise and blend until you get a creamy consistency. Add salt and pepper as needed.
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This was delicious! But I think I want to try to leave out the mayonnaise next time.
She says she salts the tomatoes to let off liquid, but that’s AFTER the time in the oven??
Hi Stacey,
You can add the salt before the time in the oven.
-Chana Tzirel from Kosher.com