Slowly roasting a tray of sun-kissed tomatoes with herbs and garlic doused in extra virgin local olive oil, gives you a dish of summer deliciousness that has a multitude of uses. Serve as a meal accompaniment, or toss through pasta, or mix through a grain salad like freekah with plenty of herbs. Here, hot grilled thick slices of ciabatta are smeared with the sweet creamy centre of the roasted garlic cloves, then covered with the roast tomatoes, squashed, and a generous dribble of the cooking juices.

makes 6 serves

6 garlic cloves with skin on

1 bunch baby spring onions (optional)

6 small tomatoes (about 50g-60g each), or 250g punnet cherry tomatoes

½ cup (125ml) extra virgin olive oil, plus extra for brushing

6 sprigs thyme

3 bay leaves, torn

balck pepper

sea salt

6 thick slices Miller’s Bread Kitchen ciabatta

50g Main Ridge Dairy feta, crumbled

about 20 basil leaves

Pre-heat oven to 180°C (160°C fan-forced).

Line a small roasting dish with baking paper or foil. Place the spring onions, tomatoes and garlic cloves in the prepared dish. Add the thyme and bay leaves and pour over the oil, making sure the spring onions, if using, and garlic are submerged in oil. Season with a grinding of pepper and a sprinkle of sea salt. Transfer to the oven and immediately reduce temperature to 150°C (130°C fan-forced). Roast for 25 to 30 minutes if using cherry tomatoes and 50 minutes to an hour for larger tomatoes, cook until the tomatoes are very tender, skins split, but still holding their shape. Reserve the cooking juices.

Heat a cast iron grill or barbecue grill over a medium-high heat. Brush both sides of the ciabatta slices with a light coating of olive oil. Place the sliced bread on the grill and cook for about 2-3 minutes each side until dark golden brown. Transfer to serving plates. Squeeze each garlic clove, spreading the creamy soft centre over the grilled bread surface, then top with the tomatoes and whole spring onions. Using a fork or the side of a knife, gently press the tomatoes to squish open and spread over the grilled bread. Scatter over the feta and basil leaves followed by a generous drizzle of the remaining cooking juices. Sprinkle with sea salt and grinding of pepper.

 Recipe by Fiona Hammond, January 2023