Roasted Tomatoes with Confit Garlic on Toast

Heat the oven to 160°C (140°C fan). 

Slice the tops off the garlic bulbs and place in a small roasting tin with thyme, salt and olive oil to nearly cover. 

Roast for 1 hour until soft.

Add the tomatoes to a separate tray, cut-side up, and roast for the last 25 minutes until lightly caramelised.

Spread confit garlic over sourdough, top with roasted tomatoes and drizzle with a little garlic oil to serve.