Servings: 4
- Medium size deep baking pan
INGREDIENTS
- 10 garlic cloves
- 10 cherry tomatoes, halved
- 2 thyme sprigs
- 1 teaspoon coarse salt
- ½ teaspoon ground black pepper
- ~2 cups olive oil, or more to cover
- Drizzle of date syrup/maple syrup
INSTRUCTIONS
Oven method:
- Preheat the oven to 355 F (180 C). Place the garlic and tomatoes in a deep baking pan facing up. Completely cover with olive oil, then add the thyme, date syrup, salt and pepper and bake for about 30 minutes. Increase the temperature to 390 F (200 C) and transfer to the grill program for another 3-4 minutes, or until the tomatoes brown.
Gas stove method:
- Arrange the tomatoes in a pot facing down. Add the garlic and cover with olive oil. Add the thyme, salt, date syrup and pepper. Turn on the heat on medium and cook until it starts to bubble. Lower the heat to medium-low and let it cook for about 35 minutes, until the garlic and tomatoes brown.
- Let cool off and transfer to a jar or a plate, if you intend to eat it right away. Serve with focaccia and goat cheese for an amazing bite!