Goat Cheese With Sun-Dried Tomatoes and Caramelized Garlic Recipe - Los Angeles Times

Ingredients

• 4 to 6 whole garlic cloves, peeled
• Extra-virgin olive oil
• 1 log (8 ounces) fresh goat cheese
• 4 Slow-Roasted Small Tomatoes (recipe below) or rehydrated store-bought sun-dried tomatoes packed in olive oil (see method below), cut lengthwise into thick slices
• 1 to 2 teaspoons capers, drained and rinsed
• 1 teaspoon dried oregano, preferably Greek or Mediterranean
• Freshly ground black pepper
• Crackers or bread, for serving
• 2 1/2 pounds tomatoes (mix of cherry, cocktail, plum or any variety, shape or size you like), cut in half vertically through the stem end
• Kosher salt and freshly ground black pepper
• Extra-virgin olive oil, for drizzling
• 1 bunch fresh rosemary or thyme on the stem (optional)
• Red chile flakes (optional)
• 3/4 teaspoon kosher salt
• 1 1/2 cups warm tap water
• 1/2 cup dry-packed sun-dried tomatoes
• 1 cup extra-virgin olive oil (optional)
• Generous pinch red chile flakes (optional)