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.