Pls visit: https://www.fatdough.sg/post/croque-madame for the matcha salt recipe.
Preheat oven to 100 degree celsius or 210 fahrenheit.
In a skillet or pan over the lowest heat possible, add olive oil.
Add in garlic, chili and herbes de provence.
The garlic should barely be sizzling.
*If the garlic is sizzling, the heat is too high.*
Let the oil infused with the ingredients for about 10 to 15 mins or until the garlic starts to brown.
Remove from heat and sprinkle in some dried lavender.
Mix to combine well.
Set aside for about 10 mins to allow the oil infused with the lavender.
Place the tomatoes onto a baking dish vine side down.
Season with salt and pepper.
Brush the infused oil generously onto the cherry tomatoes.
Wack into the oven and bake for about 3 to 3.5 hrs or until the skins of the tomatoes start to shrivel like a raisin, but still plump and juicy.
*Check at the 2.5 hrs mark.*
Remove from the oven and set aside until ready to use.
Drizzle in 1 ladle of the pasta water into the baking dish of cherry tomatoes.
Lightly toss and shake to loosen the tomatoes and to deglaze all the wonderful caramelization.
Add in the spaghetti and all the oil mixture.
Toss to combine well.
Tear some vegan cheese and scatter over the top.
Sprinkle some more dried lavender over the top.
Season with matcha salt.
Give it a final toss.
Serve immediately.
