Confit garlic with roasted tomatoes on toast

Recipe from Topfood

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Confit garlic with roasted tomatoes on toast

Cooking time: 1 hour

Servings 4

This simple toast is a gut-friendly powerhouse. Tomatoes offer antioxidants such as lycopene and plant polyphenols, whilst garlic and thyme are natural antimicrobial to keep gut bacteria in balance. Plus, olive oil is rich in fatty acids and polyphenols, proven to reduce inflammation in the gut. Try it!

Garlic

2 cloves
Thyme

6 sprigs
Olive oil

4 tbsp.
Cherry tomatoes

1,2 cups
Sourdough

4 slices

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.