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

Confit garlic with roasted tomatoes on toast
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Ingredients
  1. garlic 4 whole bulbs
  2. thyme 6 sprigs
  3. olive oil 400ml
  4. cherry tomatoes 300g, halved
  5. sourdough 4 slices, toasted
Instructions
  1. STEP 1
  2. 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.
  3. STEP 2
  4. 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.
  5. STEP 3
  6. 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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