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
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Ingredients
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drizzle of olive oil
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2 pounds
cherry or grape tomatoes, washed and drained, left whole
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2
heads garlic
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Pinch
kosher salt
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fresh herb such as parsley or basil, minced
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toasted baguette slices as an accompaniment
Directions
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Preheat oven to 350º.
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Take a pyrex or roasting pan large enough to hold all of the tomatoes in one layer 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.
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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.
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Roast in oven until browned and wrinkled, and some are collapsing, and some are browned. Poke garlic with a small sharp knife through center-it should be tender.
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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 pulp!
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Toss tomatoes and garlic together. Scoop onto toasted baguette, halved horizontally and portioned into 3 to 4-inch slices and sprinkle with herbs.
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