Enjoy slow-cooked vine tomatoes with garlic as a summer side dish. Woody herbs like thyme, rosemary or bay can also be added to flavour the oil
Prep:5 mins
Serves 4
300g cherry vine tomatoes1 or 2 small garlic bulbs, cut in half to expose the flesh150ml olive oilcrusty bread, to serve (optional)
STEP 1Heat the oven to 150C/130C fan/gas 2. Put the tomatoes and garlic in a baking dish that provides a snug fit. Season well. Pour over the olive oil and cover with foil. Bake for 1¼ hrs, then squash the garlic and stir into the oil. Eat warm with crusty bread. Will keep in an airtight container in the fridge for up to two weeks. Leave to cool first.
