[RECIPE IN SHOW NOTES] 

When the cold sets in, it’s not a bad idea to load up on garlic. First up, while it’s cooking it makes your house smell AMAZING, and second, it wards off colds and vampires! It's also very good cooled and used as a condiment. I took some on a winter picnic the other day and we stuffed the tomatoes into sourdough baguette with ham and cheese. Delicious, easy, made me look like a genius cook! Leftovers will last for DAYS in the fridge.

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Recipe 

Ingredients  

2 x punnets cherry tomatoes, washed 

4-8 whole cloves of garlic 

1-2 cups olive oil (depending on the size of your ramekins) 

optional: A snip of thyme, a bay leaf, oregano or rosemary 

To serve:  

Sourdough Toast 

Ricotta or feta 

Method 

METHOD: Fill a ramekin with cherry tomatoes and 1 -2 cloves of unpeeled garlic. A hearty snip of thyme from the garden, or a bay leaf, or some oregano, rosemary.  

Pour over enough olive oil to cover the tomatoes. Set the ramekins on a tray and then in a pre-heated oven 110-130C for 1 hour+. 

Serve slightly cooled by smooshing the garlic and tomatoes onto sourdough toast.  

Simon suggests ricotta cheese but in the pic, I used fetta. 

Use the leftover cooking oil in salad dressing or pour it over cauliflower florets prior to roasting. Your garlic tomato smoosh will last ages in the fridge if covered in the oil and can be used on pasta, is salads or on crackers.