Make this confit garlic and roasted tomatoes on toast recipe, then try more tomato recipes, such as our tomato, feta and rosemary bread and pan con tomato.
Don’t use extra-virgin oil for this recipe as the flavour will be overpowered. Regular olive oil is fine
Ingredients
- garlic 4 whole bulbs
- thyme 6 sprigs
- olive oil 400ml
- cherry tomatoes 300g, halved
- sourdough 4 slices, toasted
Method
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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.
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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.
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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).
Nutritional Information
- Kcals 357
- Fat 18.2g
- Saturates 2.7g
- Carbs 38g
- Sugars 4.8g
- Fibre 3.1g
- Protein 8.8g
- Salt 1.1g
