Roasted Tomato Crostini with Confit Garlic

This recipe takes its inspiration from the classic Spanish pan con tomate. In my version, the tomatoes are simply roasted in the oven with a little thyme, salt and pepper, then piled onto slices of toasted sourdough that have been generously smothered in a blanket of my garlic confit to be unceremoniously scoffed. This makes a fabulous light lunch or even a breakfast dish, with more flavour than you can shake a stick at.