Jammy Roasted Garlicky Cherry Tomato Toast

Tomatoes: high in fibre, and our gut bacteria love high fibre foods.
Garlic: anti-inflammatory, supports our immune systems, and high in antioxidants. Research has also shown that garlic has anti-cancerous properties.
Sourdough bread: a fermented food that is easier to digest. Note: once baked, sourdough bread does not actually have any live probiotics, however, the fermentation process it went through makes it easier for digestion.
(PSA: make sure you get proper sourdough bread. A lot of supermarkets sell “sourdough” that really isn’t anything like what sourdough should be. Real sourdough will have lots of holes in it).
Sprouts (optional): packed with antioxidants, vitamins, and minerals - they are an extremely nutritious food that’s easy to sprinkle on toasts, bowls, you name it.

Ingredients

Sourdough bread
Cherry tomatoes
2 - 3 whole garlic cloves - peel on.
Olive oil
Balsamic vinegar
Dried herbs de provence (or you can use a mix of dried oregano, thyme, rosemary).
Flaky sea salt
Pepper
Cream cheese or cottage cheese
Optional: spouts

Preheat oven to 320 F & line a baking sheet with parchment paper. Use a baking sheet big enough so that your tomatoes are not over-crowded.
In a large bowl, mix the tomatoes with lots of olive oil, a tablespoon of balsamic, and sea salt, pepper, and dried herbs to taste.
Spread tomatoes on baking sheet, and nestle in your cloves of garlic.
Bake for around 40 - 50 minutes, until tomatoes are jammy and juicy, as seen in the picture above.
When tomatoes are ready, toast your sourdough!
Take garlic cloves out of their peel, and spread the garlic onto your toast. It should be soft enough to spread.
Layer on cream cheese or cottage cheese.
Add your tomatoes and sprouts if using, and perhaps an extra sprinkle of flaky sea salt.