Oven Roasted Cherry Tomatoes on Toast with Garlic Confit

Confit garlic with roasted tomatoes on toast

  • serves 4
  • Easy

Mornings in Spain often start with 'pan con tomate' (toast slathered with tomato and garlic purée). Use British tomatoes in this deconstructed version


Don’t use extra-virgin oil for this recipe as the flavour will be overpowered. Regular olive oil is fine



  • garlic 4 whole bulbs
  • thyme 6 sprigs
  • olive oil 400ml
  • cherry tomatoes 300g, halved
  • sourdough 4 slices, toasted


  • 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).

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Nutritional Information

  • Kcals 357
  • Fat 18.2g
  • Saturates 2.7g
  • Carbs 38g
  • Sugars 4.8g
  • Fibre 3.1g
  • Protein 8.8g
  • Salt 1.1g