Confit garlic with roasted tomatoes on toast
Mornings in Spain often start with 'pan con tomate' (toast slathered with tomato and garlic purée). Use British tomatoes in this deconstructed version.
- 4 whole bulbs garlic
- 6 sprigs thyme
- 400ml olive oil
- 300g cherry tomatoeshalved
- 4 slices sourdoughtoasted
Nutrition: per serving
- kcal357
- fat18.2g
- saturates2.7g
- carbs38g
- sugars4.8g
- fibre3.1g
- protein8.8g
- salt1.1g
Method
step 1
Heat the oven to 160C/fan 140C/gas 3. Cut the garlic bulbs horizontally across the tops, so that all of the cloves are revealed, and sit them snugly into a small, deep roasting tin. Add the thyme sprigs and a generous pinch of salt, and pour over the oil until the bulbs are nearly submerged, adding a little more if needed. Cook for an hour or until the cloves are really soft.
step 2
Put the cherry tomatoes cut-side up into a roasting tin and sprinkle with salt. Put into the oven for the final 25 minutes of the garlic’s cooking time.
step 3
Use a spatula to lift the garlic bulbs from the oil and cool slightly. Squeeze the cloves from their skins onto the toasted sourdough and pile on the tomatoes, along with a little of the garlic-perfumed oil (keep the rest for cooking – it will keep for two weeks in the fridge).
