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Confit garlic with roasted tomatoes on toast

By Olive Magazine

Confit garlic with roasted tomatoes on toast

Cook:1h 15min

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

Updated at: Sat, 23 Nov 2024 10:15:36 GMT

Nutrition balance score

Unbalanced

Glycemic Index

43

Low

Glycemic Load

12

Moderate

Nutrition per serving

Calories978.4 kcal (49%)

Total Fat96 g (137%)

Carbs28.3 g (11%)

Sugars3.6 g (4%)

Protein5.8 g (12%)

Sodium179.8 mg (9%)

Fiber2.3 g (8%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

4 bulbsgarlic

6 sprigsthyme

400mlolive oil

300gcherry tomatoes

4slices sourdough

Instructions

View on Olive Magazine

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Notes

1 liked

0 disliked

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Shanker Menon· 10 months ago

It was good, but not great. Though that is likely my own fault, not the recipe's. I will try again in future. I subbed dried thyme for fresh thyme, since I didn't have the latter. Also added peppercorns, chili flakes, and bay leaves into the garlic-olive oil mixture, to let more flavor seep into it. Will definitely be making again.

It was good, but not great. Though that is likely my own fault, not the recipe's. I will try again in future.

I subbed dried thyme for fresh thyme, since I didn't have the latter. Also added peppercorns, chili flakes, and bay leaves into the garlic-olive oil mixture, to let more flavor seep into it.

Will definitely be making again.

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