Today I realized: you can just stick aromatics into the pot along with garlic when you confit it. Threw a bunch of thyme and bay and black pepper in with mine just now.

Experts like Kenji (who is great) turn up their nose at bulk pre-peeled garlic (it's steamed to get the skins off) but it's 1:1 equivalent with fresh for confit. Buy a tub, dump it in a small pot, oil to cover, toaster oven for an hour, done. Always have garlic confit.