Calories
357 kcal
Protein
18 g
Fat
3 g
Carbohydrates
38 g
Heat the oven to 350 F. Cut the garlic bulbs horizontally across the tops, so that all 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.
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.
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.
Bon Appetit!
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