Ingredients:

  • 2 lbs cherry or grape tomatoes
  • 1 entire head of garlic, cloves peeled
  • 0.75 cup extra virgin olive oil
  • 1 tsp flaky sea salt
  • 0.5 tsp freshly cracked black pepper
  • 1 tsp granulated sugar
  • 5 sprigs fresh thyme
  • 2 sprigs fresh rosemary
  • 0.5 cup fresh basil leaves

Instructions:

  1. Preheat your oven to 150°C. Note: This low temp prevents the garlic from turning bitter.
  2. Wash 2 lbs of cherry tomatoes and pat them completely dry. Note: Excess water will steam the tomatoes rather than roast them.
  3. Peel the entire head of garlic cloves. Leave them whole for that buttery, spreadable texture.
  4. Arrange the tomatoes and garlic in your baking dish in a single layer.
  5. Whisk 0.75 cup olive oil with 1 tsp salt, 0.5 tsp pepper, and 1 tsp sugar.
  6. Pour the oil mixture over the tomatoes, ensuring every piece is coated.
  7. Nestle 5 sprigs of thyme and 2 sprigs of rosemary among the tomatoes.
  8. Bake for 1 hour 30 mins until the skins are wrinkled and the garlic is pale golden.
  9. Remove from the oven and let it sit for 10 minutes. Note: This allows the oil to reabsorb some of the tomato juices.
  10. Stir in 0.5 cup fresh basil leaves just before serving so they don't turn black.