Method for Garlic

1. Preheat oven to 400 degrees Fahrenheit
2. Peel and discard the papery outer layers of the whole garlic bulb, leaving intact the skins of the individual cloves of garlic.
3. Using a sharp knife, cut 1/4 to a 1/2 inch from the top of cloves, exposing the individual cloves of garlic.
4. Arrange the garlic heads on a baking pan, cut side up. (A muffin pan keeps the garlic bulbs from rolling around.)
5. Drizzle a couple teaspoons of olive oil over each exposed head, using your fingers to rub the olive oil over all the cut, exposed garlic cloves.
6. Cover the bulb with aluminum foil.
7. Bake  for 30-40 minutes, or until the cloves are lightly browned and feel soft when pressed.
8. Cool and remove roasted garlic cloves from their skins: Allow the garlic to cool enough so you can touch it without burning yourself. Use a small small knife cut the skin slightly around each clove. Pull or squeeze the roasted garlic cloves out of their skins.

Method for Confit

1. While roasting the garlic, also roast the tomatoes and peppers separately, each tossed with oil, salt,and pepper for 20 to 25 minutes, or until charred.
2. When the tomatoes and peppers are cool enough to handle, peel, seed, and chop them separately. Set aside.
3. In a small saucepan, combine the vinegar with the roasted tomatoes, roasted garlic pulp, and herbs. Cook until the tomatoes break down, about 20 minutes. Add the roasted peppers and simmer for another 15 minutes. Remove the herb sprigs. Season with salt and pepper to taste.
4. Purée using an immersion blender or food processer, then stir in honey or sugar, if you prefer.