Garlic Confit Slow-Cooked

Preheat the oven to a high temperature, specifically 250 degrees Fahrenheit or 120 degrees Celsius.

Next, extract the individual garlic cloves from their bulbs and place them in a modest-sized container with a capacity of 2 cups or a larger ramekin. Add a pinch of salt and some red pepper flakes to give the garlic flavor, then lightly drizzle with oil so that every clove is evenly coated.

Cover the dish with aluminum foil to prevent any unwanted flavors from seeping in.

Place the baking dish in the oven and allow it to cook for a considerable amount of time, approximately 1.5 to 2 hours, or until the garlic cloves are tender and just beginning to develop a golden-brown color around their edges. Be cautious not to overcook the garlic, as this can result in an unpleasantly bitter taste.

Take the cooked garlic cloves out of the oven and transfer them to a clean, sterilized jar. Lightly cover the garlic with oil to prevent it from drying out and seal the lid tightly. Store the jar in the refrigerator, ensuring that you use the garlic within 3 to 5 days.