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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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