Heat the oven to 425˚ F (220˚C). Pour the tomatoes onto two heaving baking sheets or roasting pans; they should fit in a single layer (if not, add a third pan). Add the garlic. Pour a generous layer of olive oil over the tomatoes, enough that a thin layer of oil pools on the baking sheet—season generously with salt. Bake until the tomatoes are blistered and deflated and release their juices, 20 to 30 minutes. Remove from the oven, discard the garlic, and let cool. Make sure to save all the oily juices! Store in the fridge for up to 10 days!
Enjoy this recipe with your favorite plates of pasta and grilled steak dishes. Toss with parmesan, and spread on crusted sourdough bread with aioli mayonnaise.
Recipe by Food52