1. Preheat the oven to 375 F. In a baking dish, arrange the cherry tomatoes in a single layer. Push a few tomatoes aside and nestle the garlic heads cut side up, one near the top of the baking dish and the other one near the bottom. Drizzle the tomatoes generously with olive oil until they are half-way submerged. Season with oregano, salt, black pepper and gently toss to coat. Tuck the thyme sprigs into the mixture. Roast for 40-45 minutes or until the tomatoes are wilted but not all have fully bursted.
2. Once the tomatoes are ready, allow to cool for about 10 minutes. Pick up the garlic head and gently squeeze the garlic cloves upward so they pop out of the peel, then add them to the roasted tomatoes and discard the skin. Add balsamic vinegar and gently toss to coat.

Optional - For the Tomato Pesto Sandwich

1. Assemble the sandwich by cutting the baguette in half vertically. Drizzle both sides with 1 1/2 - 2 tablespoons of avocado oil or olive oil. Grill or toast your bread until lightly golden.
2. Spread both sides with some pesto. Top the bottom half with spinach then top with burrata / creamy cheese, cutting the cheese down the middle, tearing to fit and spreading over evenly.
3. Use a fork to mash down one of the roasted garlic cloves then mix it with some of the roasted tomatoes. Add / spread that roasted tomato / mashed garlic mixture evenly to the sandwich. Close the sandwich with the top slice, then press down gently. Cut the sandwich into halves and enjoy.