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Easy Tomato Garlic Dipping Oil Recipe for Crusty Bread

Crusty bread dipped into tomato garlic dipping oil made with cherry tomatoes and garlic on appetizer platter.
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This easy tomato garlic dipping oil recipe for crusty bread includes both a tomato confit version and a quick version for rich garlic flavor.

  • Author: George
  • Prep Time: 5 minutes
  • Cook Time: 20 minutes
  • Total Time: 25 minutes
  • Yield: Serves 2
  • Category: Appetizer
  • Method: Roasting
  • Cuisine: American
  • Diet: Vegan

Ingredients

Scale

If Using Cherry Tomato Confit

  • ½ cup Cherry Tomato Confit (include some of the oil)

  • 1 teaspoon finely minced fresh garlic

  • ¼ teaspoon crushed red pepper flakes

  • Salt and black pepper, to taste

  • Crusty bread, for serving

Quick Version (No Confit Needed)

  • 1 cup whole cherry tomatoes

  • 4 tablespoons olive oil

  • 1–2 smashed garlic cloves

  • Pinch of salt

  • Pinch of sugar (or 1 teaspoon balsamic vinegar as substitute)

  • 1 teaspoon minced fresh garlic (added after roasting)

  • ¼ teaspoon crushed red pepper flakes

  • Black pepper, to taste

  • Crusty bread, for serving

Instructions

If Using Cherry Tomato Confit

  1. Spoon ½ cup of Cherry Tomato Confit (with some oil) into a small skillet or saucepan.

  2. Warm gently over low heat until the oil melts and turns glossy - do not simmer.

  3. Once liquid, remove from heat and stir in minced garlic, crushed red pepper flakes, salt, and black pepper.

  4. Let sit for 5–10 minutes to infuse the flavor.

  5. Serve warm with crusty bread.

Quick Version (No Confit Needed)

  1. Combine cherry tomatoes, olive oil, smashed garlic, salt, and sugar (or balsamic) in a small baking dish.

  2. Roast at 375°F for 20 minutes, stirring halfway through so the garlic and tomatoes cook evenly without burning.

  3. Gently mash the tomatoes with a fork - leaving some whole if you like.

  4. Stir in minced garlic, crushed red pepper flakes, and black pepper.

  5. Let it sit for 5–10 minutes before serving with bread.

Notes

  • The olive oil may solidify or turn cloudy when refrigerated - this is normal.

  • Store leftovers in the fridge for up to 5 days and bring to room temperature before serving.

  • For extra flavor, add dried or hearty herbs before cooking, or stir in tender herbs afterward. Finish with a drizzle of balsamic vinegar or a sprinkle of Parmesan before serving.

Find it online: https://www.myeclecticbites.com/bread-dip-with-roasted-cherry-tomato-and-garlic-oil/