Olive Oil Roasted Cherry Tomatoes
Check out our vibrant cherry tomato recipe roasted in olive oil. Serve this warm, smooshed onto big hunks of crusty sourdough (also great for dipping into the infused oil)
4-6 bunches cherry tomatoes on the vine
1 whole bulb garlic, cut in ½
6 bay leaves
200ml Telegraph Hill Extra Virgin Olive Oil
Crusty bread warmed, to serve
Heat the oven to 150C/fan 130C/gas 2. Put the tomatoes and garlic in a baking dish, tuck in the bay leaves, and season well. Pour over the olive oil and cover with foil. Bake for 1½ hours, then serve warm with crusty bread.