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Author Notes: This "recipe"--more a guideline--came about as a way to get dinner on the table without fuss, and is an example of my exploration of roasting any and every kind of vegetable. The sweet flavor of best-quality late-summer tomatoes is concentrated and enriched by putting in a fairly hot oven and keeping it there till nicely browned. You can vary the quantities as you like. Not much more to be said--it's yummy, addictive and very popular around here. —creamtea
- drizzle of olive oil
- 2 pounds cherry or grape tomatoes, washed and drained, left whole
- 2 heads garlic
- pinches kosher salt
- fresh herb such as parsley or basil, minced
- toasted baguette slices as an accompaniment
- Preheat oven to 350º.
- Take a pyrex or roasting pan large enough to hold all of the tomatoes and drizzle generously with olive oil. You can use 2 pans if you don't have one large enough. Slice tops of of heads of garlic.
- Place tomatoes in the pan and shake a bit to coat tomatoes with oil. Sprinkle generously with salt. Nestle heads of garlic, cut side down for best browning, amongst tomatoes.
- Roast in oven until browned and wrinkled, and some are collapsing, and some are browned in spots. Poke garlic with a small sharp knife through center-it should be tender.
- Squeeze heads of garlic over tomatoes to extract cloves. If desired, take a potato masher and mash some of the tomatoes. Beware of projectile seeds and hot splurting pulp!
- Toss tomatoes and garlic together. Scoop onto toasted baguette, halved horizontally and portioned into 3 to 4-inch slices and sprinkle with herbs.
- This recipe was entered in the contest for Your Best Recipes with 5 Ingredients or Fewer
- This recipe was entered in the contest for Your Best Sandwich Recipe
- This recipe was entered in the contest for Your Best Weekday Breakfast Recipe
- This recipe was entered in the contest for Your Best Hors d'Oeuvre
- This recipe was entered in the contest for A&M Smackdown / Your Best Tomato Recipe
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