Tomato-Garlic Confit Avocado Toast

For the confit: Add as many cherry tomatoes as you’d like along with whole garlic cloves from one head of garlic, rosemary, and extra virgin olive oil to an oven-safe baking dish. Roast in the oven for 30 minutes at 400 degrees F (200 degrees C). Meanwhile, prepare fresh pesto (refer to an external recipe for pesto) and grill the sourdough bread in a cast iron skillet with olive oil until golden. To assemble the toast: Top the grilled sourdough bread with about 4 garlic confit cloves, then a layer of pesto, sliced avocado, and tomato confit. Finish by seasoning with salt, pepper, red pepper flakes, and dried oregano.