500g cherry or vine tomatoes, cut into large chunks
2 cloves garlic, 1 finely minced, 1 whole
2 sprigs fresh thyme
80ml extra-virgin olive oil
2 Tbsp fresh basil, chopped
Sliced of toasted baguette from Freedom Bakery
Preheat the oven to 110°C, fan 90°C. Put the tomatoes in a baking dish just big enough to fit them in a single layer. Add the minced garlic, thyme and oil. Bake for 2 hrs or so, until the tomatoes are starting to fall apart. Leave to cool completely. Stir in the basil once the mixture is cool. Rub the whole garlic clove on the toasted baguette, and then top with a spoonful of the tomatoes and some fresh basil leaves to serve.
Tip: Keep the tomatoes submerged in oil in a sterilised* container in the fridge for up to a week.
*To sterilise glass jars, wash in hot, soapy water and rinse well. Dry in the oven for 15-20 mins at gas 1, 140°C, fan 120°C until hot and completely dry. Boil metal lids and rubber seals for 10 mins, then leave to dry.
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