Garlic confit transforms pungent raw cloves into a sweet, tender, jammy condiment by cooking them slowly in a bath of oil. For an aromatic variation, add a few sprigs of rosemary or thyme, a bay leaf, black peppercorns, or crushed red pepper flakes before the pan goes into the oven (see Herby Garlic Confit). Use the deeply savory garlic oil in salad dressings, marinades, or anywhere you want a mellow hit of garlic.