Roasted Garlic + Tomatoes on Toast with Almond Basil Cream
While it might seem odd to serve tomatoes as a main dish, I really can’t get enough of how their flavor intensifies from the heat of my oven. Roasted tomatoes, to me, are what I make for myself when I need comfort. I don’t have a sweet tooth. I have a savory tooth. So, when I need comfort, I roast.
There’s something so wonderful about the sweet, intense flavor of roasted tomatoes just out of the oven when they’re still sizzling and oozing their vibrant juices – perhaps what I love most is how they ever so slightly melt in my mouth. And so, here, I not only roasted a handful of beautiful heirloom tomatoes but a few large heads of garlic, as well. They unite on top of crusty pieces of amber toast lined with a luscious thick layer of almond basil cream. It’s really delightful.
Aside from my love of tomatoes, roasted garlic is not far behind. The tender cloves are easily spreadable on anything from sandwiches to baguettes; they add a mellow, nutty touch to any recipe they’re added to from soups to tomato sauce. It could’t be easier to roast these two together and that’s exactly what I did here. I piled them onto one baking sheet making sure to spread them out so they weren’t touching, added a generous drizzle of olive oil, a few sprigs of fresh thyme and/or rosemary and a sprinkling of sea salt and pepper. That’s it. Once this is in the oven, it’s time to make the cream, which may look a bit goopy but trust me, it’s fantastic.
The base of the cream is made with slivered almonds, then jazzed up with fragrant fresh basil, earthy cumin and sea salt. It’s whirled round and round in a food processor with warm water to soften it all up a bit then spread onto warm toast and served with the tender roasted tomatoes and garlic. It’s lovely. Enjoy.
All supplies used in this recipe can be found In My Kitchen.
Click the Play button below to hear me share a few helpful tips and walk you through the simple steps of making this recipe. Maybe, like me, you’ve had times when you’ve struggle to read through a recipe and follow the steps. All kinds of life circumstances–grief, trauma, stress—can tax our cognitive processing abilities, which is why I’ve created these audio clips to further support you now that I’m in this more healed place.
p.s. I updated the almond basil cream recipe below since recording this audio.
Roasted Garlic + Tomatoes on Toast with Almond Basil Cream
Ingredients
Roasted Garlic + Tomatoes
- 6 medium heirloom tomatoes
- 4 large heads of garlic
- 1 Tablespoon extra-virgin olive oil plus more if needed
- 4 sprigs fresh thyme
- 1 Tablespoon fresh rosemary leaves
- sea salt to taste
- freshly ground black pepper to taste
Almond Basil Cream
- 1 cup slivered almonds
- 1/2 cup packed fresh basil leaves
- 3/4 cup warm water
- 2 teaspoons cumin
- 1 teaspoon apple cider vinegar
- 3/4 teaspoons sea salt
- 1/2 teaspoon freshly ground black pepper
For Serving
- 4 slices thick bread (preferably gluten-free) toasted
METHOD
- Preheat the oven to 400 degrees F. Prepare a large rimmed baking sheet with parchment paper. Set aside.
- Using a sharp knife, slice the tomatoes crosswise and place on the prepared baking sheet.
- Discard the papery outer layers of the heads of garlic ensuring to leave the skins of the individual cloves intact. Using a sharp knife, slice 1/4 inch off the top of each head and place the head face up on the prepared baking sheet. Add a few sprigs of fresh thyme and rosemary and drizzle everything generously with olive oil, especially the heads of garlic, which should be well coated and glossy. Sprinkle with sea salt and pepper and roast for 45 minutes or until the tomatoes are wrinkled and the garlic is very tender.
- Meanwhile, make the Almond Basil Cream by pureeing all the ingredients in a mini food processor until smooth. Add more water for a thinner consistency. Season to taste with sea salt. Transfer to a small serving bowl with a spoon.
- Remove the vegetables from the oven and let sit for 5 minutes. Note: The tomatoes will release water as they roast so allow the vegetables to sit until the water is absorbed.
- Use your hands to gently squeeze the garlic cloves out of their skins. Spread the Almond Basil Cream onto slices of toast followed by the roasted tomatoes and garlic cloves. Serve warm.
- Store leftover Almond Basil Cream in a sealed glass jar in the refrigerator for up to 6 days. Store tomatoes and garlic in sealed glass jars in the refrigerator for up to 5 days.
