16 cherry plum tomatoes - 2 tbsp olive oil - 2 bulbs of garlic - 250 g butter - coarse sea salt - round sieve
Preheat the oven to 210°C. Peel the garlic cloves. Put a saucepan with water and the garlic cloves on the hob. Bring the water to a boil. As soon as the water boils, remove the saucepan from the heat and drain the water through the round sieve. Return the garlic cloves to the pan and fill again with cold water. Bring the water to the boil again and repeat this process 3 to 4 times in total. This will make the garlic deliciously sweet and tender. Next, melt the butter in a pan and add the garlic cloves. Simmer the butter and garlic over a low heat for around 10 minutes. Next, blend the butter and garlic until smooth, in a food processor or with a hand blender. Roast the tomatoes with olive oil and some coarse sea salt in the oven for 10-12 minutes.
If you have leftover garlic cream, no worries: it easily keeps for 3 months in the freezer, or two weeks in the fridge.Print this page