Preheat oven to 350 degrees Fahrenheit. Place the tomatoes in the bottom of a baking dish. I use an 8 x 12 baking dish and you can also use one that's slightly smaller. You want the tomatoes to be in a single layer at the bottom of the dish without much space in between them.
Slice your head of garlic in half, cutting the cloves of garlic all in half, and nestle in between the tomatoes.
Pour the olive oil over the tomatoes. Sprinkle with salt, pepper, and fresh thyme.
Bake for one hour.
Remove the garlic from the baking dish and when cool enough to handle, squeeze the garlic cloves into the tomato confit and stir to combine.
Slice and toast your sourdough bread and spread with goat cheese. Top with the garlic tomato confit, fresh basil, and balsamic glaze.
Enjoy!
Recipe by For the Love of Gourmet at https://fortheloveofgourmet.com/garlic-tomato-confit-with-goat-cheese-on-toast/