Vegan confit tomatoes with thyme and garlic on sourdough toast
- 250g Extra Special Hand Picked Aromatico Tomatoes
- 4 cloves garlic, sliced
- 3tbsp extra virgin olive oil
- 6 sprigs thyme (plus extra to garnish)
- Extra Special Sourdough Baguette
Preheat the oven to 160C/140C Fan/Gas 3.
Put the tomatoes on a baking tray with the garlic, olive oil and 6 sprigs of thyme, then toss until evenly coated.
Roast in the oven for 45 mins or until the tomatoes are shrinking away from their skins and the garlic is gently roasted.
Drain the excess oil into a bowl. Cut the baguette into 2cm-thick slices and drizzle over the oil. Heat a griddle or frying pan over a high setting. When it starts to smoke, fry the sourdough slices for 2-3 mins on each side until crisp and golden with brown char lines.
Top the toast with the roasted tomatoes and drizzle over any remaining oil. Garnish with extra thyme sprigs to serve.