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Indulge in effortless elegance with this velvety Tomato-Garlic Confit Pasta Sauce. Simple ingredients, sensational flavor! A few weeks ago, I made tomato-garlic confit and ended up with some left over. I didn’t feel like cooking the other night, so I tried making a sauce with the leftovers, and oh – my- goodness! The result was amazing. It had this incredible velvety texture, with the perfect balance between the tomatoes and garlic. It was one of the easiest sauces I’ve ever made and tasted like something from a fancy restaurant – without the hefty price!
My plan going forward will be to make the confit once a month or so. This way, I will have it not only as an appetizer, but for this sauce and any other recipes I might think of to try with it. Delicious!!
What else can I use the confit for?
Tomato-Garlic Confit is a versatile condiment that can enhance various dishes. Here are some ideas:
- Bruschetta Topping: Spread it on toasted bread slices and top with fresh basil for a delicious bruschetta.
- Pizza Topping: Use it as a pizza sauce alternative for a burst of flavor on your homemade pizzas.
- Salad Dressing: Blend it with olive oil, vinegar, and herbs to create a tasty dressing for salads.
- Sandwich Spread: Add it to sandwiches or wraps for a gourmet touch.
- Egg Dish Enhancer: Spoon it over scrambled eggs, omelets, or frittatas for added flavor.
- Meat and Fish Accompaniment: Serve alongside grilled meats or fish for a savory accompaniment.
- Stir into Soups: Stir into soups and stews for an extra depth of flavor.
- Savory Tart Filling: Use it as a filling for savory tarts or quiches.
- Cheese Platter Addition: Serve alongside cheese and crackers for a tasty addition to a cheese platter.
For this recipe, I used my Mini Deep Covered Baker and 12″ Stainless Steel Nonstick Skillet:
Make a Perfectly Cooked Meal for Two!
With the Mini Deep Covered Baker, you can easily prepare dinner for two, sides, desserts, and even roasts in the microwave or oven. This 10¼” x 6¼” (26 cm x 16 cm) baker is the perfect size for baking bread, cooking pot roast, or preparing side dishes and desserts.
Plus, no preheating is necessary—just put your food on the stone, cook it, and serve it without dirtying another dish. And when it’s time for cleanup, just place the pieces into the dishwasher. That’s it!
About White Satin Partially Glazed Stoneware
The elegant, white satin partially glazed exteriors combined with unglazed interiors make these stones ideal for going from the oven to the table. Made of all-natural clay, each stone develops a natural, nonstick finish over time—the more you cook, the better they get!
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Product Details
- 10¼” x 6¼” x 6⅛” (26 cm x 16 cm x 15.5 cm)
- 6¼-cup (1.5-L) capacity
- Satin white exterior glaze with unglazed interior
- Lid inverts into the baker for space-saving storage
- Can nest inside the Deep Covered Baker for easy storage
- Won’t retain oils, odors, or flavors
- Can be used with metal utensils
- Microwave-, freezer-, and conventional and convection oven-safe to 500°F (260°C).
- Dishwasher-safe 10¼” x 6¼” x 6⅛” (26 cm x 16 cm x 15.5 cm)
- 6¼-cup (1.5-L) capacity
- Satin white exterior glaze with unglazed interior
- Lid inverts into the baker for space-saving storage
- Can nest inside the Deep Covered Baker for easy storage
- Won’t retain oils, odors, or flavors
- Can be used with metal utensils
- Microwave-, freezer-, and conventional and convection oven-safe to 500°F (260°C).
- Dishwasher-safe
12″ Stainless Steel Nonstick Skillet
Go-To Skillet for One-Pot Meals
This innovative pan combines the best features of stainless steel and nonstick cookware. The nonstick mesh coating provides the perfect sear (without the mess) and leaves fond for pan sauces and gravy. The size is perfect for one-pot meals.
Product Details
- 4¼-qt. capacity.
- Includes lid.
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Let’s jump right in!
Ingredients
For the Tomato-Garlic Confit
- 1-quart cherry tomatoes
- 2 bulbs of garlic peeled
- 1 ½ cups Extra-Virgin Olive Oil enough to cover tomatoes at least halfway
- ½ teaspoon red pepper flakes or to taste
- Fresh thyme can also use basil or rosemary if you like
For the Sauce
- 1/3 cup heavy cream
- ¼ cup grated Parmesan cheese
- 16-ounces penne pasta or pasta of choice cooked according to package
- ½ cup pasta water as needed
Toppings
- Flat parsley chopped
- Additional Parmesan cheese
Instructions
For the Tomato-Garlic Confit
Preheat oven to 325°F/165⁰C.
Place tomatoes and garlic in Mini Deep Covered Baker. Cover at least halfway with olive oil, add in the red pepper flakes and thyme.
Bake for 45-60 minutes, or until most tomatoes have burst, and garlic is soft and tan in color. Transfer the confit with the oil to a heat-proof container. Refrigerate immediately once cooled if not using right away. This can be prepared and stored for up to two weeks in the refrigerator.
For the Sauce
Strain the confit to separate the oil (save the oil to use later in salad dressing and for cooking).
Begin to boil pasta in salted water according to package directions, cooking just to al dente. Drain cooked pasta, and reserve ½ cup of the pasta water.
Heat one tablespoon of the reserved confit oil over medium heat in 12″ Stainless Steel Nonstick Skillet. Add in the confit, cooking for 5 minutes, stirring, and smashing tomatoes and garlic with the back of a spoon.
Pour the cream into the pan and use an immersion blender to create a smoother sauce.
Add in the pasta, and half of the reserved pasta water. Stir gently until pasta is evenly coated with the sauce. Add in the grated Parmesan cheese, gently stirring until combined.
Top with freshly chopped flat parsley. Serve immediately, with extra grated Parmesan cheese alongside.
That’s a wrap! I’d love to hear your thoughts, so please leave a comment below. Your feedback means a lot to me! Together, we’re making kitchen life easier, one Pampered Chef tool at a time.
Happy cooking!
— imapampchef
***I am a Pampered Chef Consultant – please contact me when you would like to schedule your virtual or in-person party, fundraiser or wedding shower, or to place an order. If you have any questions about the products you already have, or want some information on starting your own PC business, I can help you with that as well!!***
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Creamy Tomato-Garlic Confit Pasta Sauce (Video)
Equipment
Ingredients
Ingredients
For the Tomato-Garlic Confit
- 1- quart cherry tomatoes
- 2 bulbs garlic peeled
- 1 cup Extra-Virgin Olive Oil enough to cover tomatoes at least halfway
- ½ teaspoon red pepper flakes or to taste
- Fresh thyme can also use basil or rosemary if you like
For the Sauce
- 16 ounces penne pasta or pasta of choice cooked according to package directions
- ⅓ cup heavy cream
- ¼ cup grated Parmesan cheese
- ½ cup pasta water as needed
Toppings
- flat parsley freshly chopped, optional
- Parmesan cheese for serving
Instructions
Instructions
For the Tomato-Garlic Confit
- Preheat oven to 325°F/165⁰C.
- Place tomatoes and garlic in Mini Deep Covered Baker. Cover at least halfway with olive oil, add in the red pepper flakes and thyme.1- quart cherry tomatoes, 2 bulbs garlic, 1 cup Extra-Virgin Olive Oil, ½ teaspoon red pepper flakes or to taste, Fresh thyme
- Bake for 45-60 minutes, or until most tomatoes have burst, and garlic is soft and tan in color. Transfer the confit with the oil to a heat-proof container.
For the Sauce
- Strain the confit to separate the oil (save the oil to use later in salad dressing and for cooking).
- Begin to boil pasta in salted water according to package directions, cooking just to al dente. Drain cooked pasta, and reserve ½ cup of the pasta water.16 ounces penne pasta
- Heat one tablespoon of the reserved confit oil over medium heat in 12″ Stainless Steel Nonstick Skillet. Add in the confit, cooking for 5 minutes, stirring, and smashing tomatoes and garlic with the back of a spoon.
- Pour the cream into the pan and use an immersion blender to create a smoother sauce.1/3 cup heavy cream, ¼ cup grated Parmesan cheese
- Add in the pasta, and half of the reserved pasta water. Stir gently until pasta is evenly coated with the sauce. Add in the grated Parmesan cheese, gently stirring until combined.½ cup pasta water
- Top with freshly chopped flat parsley. Serve immediately, with extra grated Parmesan cheese alongside.flat parsley, Parmesan cheese
Notes
Transfer the confit with the oil to a heat-proof container. Refrigerate immediately once cooled if not using right away. This can be prepared and stored for up to two weeks in the refrigerator.
Nutrition Estimate
Nutritional Information Disclaimer:
The provided nutritional information is automatically calculated and should only be used as an approximation. It is offered as a courtesy and may not reflect exact values due to variations in ingredients, cooking methods, and other factors. We recommend consulting with a qualified healthcare professional or nutritionist for precise dietary information.