Roast garlic and tomato with thyme
Garlic was once seen as somehow strange and smelly, and associated with impolite society, and so it became the symbol used by Anglo-Australians to identify the post-war migrants. In just over a generation, however, we find ourselves as a nation consuming about 3500 tonnes of fresh garlic annually, but producing only 500-700 tonnes. Most of the imports come from China, New Zealand, South Africa, Taiwan, the USA and Mexico. How times have changed.
Ingredients
20 ripe tomatoes
the cloves from 2-3 heads of garlic
10-12 sprigs of thyme
half a cup of extra virgin olive oil
salt and pepper
fresh mozzarella
crusty bread
Method
Cut in half and peel the cloves from 2-3 heads of garlic. Slice each garlic clove in half and place with the tomatoes and 10-12 sprigs of thyme in a bowl. Add half a cup of extra virgin olive oil, season with salt and pepper, and mix gently. Place the tomatoes, cut side down, on baking trays and scatter the garlic, thyme and the remaining olive oil from the bowl evenly over the top (pictured, left). Roast the tomatoes in a pre-heated 180C oven for 20 minutes. Remove and allow to cool. The skins should then slip off easily.
To serve
Add to fresh mozzarella and devour with crusty bread.
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