One of my absolute favourite things to eat both in summer and winter is antipasto. Sure these aren’t typically Italian but in our house we tend to call them “nibbles” and are happiest grabbing all the pickles and preserves of the year, including salad things and bread and other yummy treats and just picking what we want and how we want to eat it.

It’s a great way to eat if you have picky eaters or a crowd to feed and it’s also a nice way to remember all the work you put in from garden to table. Sure some of us don’t grow our own but grabbing in season fruit and veg from the local market means you can also have access to great produce you can process yourself and make into great things to eat throughout the year ahead.

One of my personal favourites is roasted garlic. However with a partner that is allergic to the allium fumes confit garlic is my next best option as I can jar it up and make it shelf stable for when he isn’t around and I need a garlic fix.

Just a quick note. I live in the UK. I do not pressure can and honestly I think if you pressure canned this it may not be great afterwards. I think if you really felt it necessary you could water bath it for no more than 10 minutes. However due to the hot oil and using the 1 piece lids we use here the jars do seal themselves without any issue. I have found them to be safe for up to a year unopened and kept in the pantry.

CONFIT 2 WAYS RECIPE

20 – 30 Garlic Bulbs

20 Cherry Tomatoes

Fresh Thyme

Fresh Bay Leaves

Use Rosemary, Sage, Oregano or any other herbs as you prefer or have on hand.

Olive Oil to cover

Preheat oven to Gas Mark 1 / 120C /275F

1. Place Garlic Bulbs in a single layer in 2 separate glass or ceramic baking dishes.
2. Add the Cherry Tomatoes to one dish.
3. Add your Herbs evenly across the top of each dish.
4. Pour over Olive Oil to cover.
5. I then put these dishes on baking trays as it is easier for me to get them in and out of the oven.
6. Place in the oven for approximately 2 1/2 hours.
7. To jar up. Place in sterilised jars and make sure to cover completely with the hot oil.
8. Place on the lid. The hot oil will seal the jar.
9. If in doubt turn the jars upside down to cool overnight.
10. Keep in a cool dark cupboard for up to 12 months. Ours tend not to last more than 6 months. (we have rather large 2 legged mice in this house)

Video will be available on the 9th July 2023 and is part of my Garden To Table Series.