Roasted Tomato and Garlic Spread

By learen

Ingredients

• 1/2 med size head of garlic
• 1/4 c plus 1/2 t extra virgin olive oil
• 1/4 t kosher salt
• 1/2 t freshly ground pepper
• 1 lb grape or cherry tomatoes, cut into quarters or halves if very small
• 2 t minced flat leaf parsley
• 4 fresh basil leaves, cut into thin strips

Details

Servings 4

Preparation

Step 1

Preheat oven to 400.

Cut the head of garlic in half horizontally. Place the garlic on a piece of foil. Drizzle with 1/2 t olive oil and sprinkle with a pinch of salt and pepper. Wrap the garlic tightly in the foil and place on a large baking sheet.

In a med bowl, stir together the tomatoes, 1/4 c olive oil, the salt, and pepper. Spread the tomato mixture in a single layer on the baking sheet with the wrapped garlic. Place in the oven and roast for about 30 min, until the tomatoes start to brown.

Remove the tomatoes from the baking sheet and place them in a small bowl. Remove the garlic from the foil. Squeeze the individual garlic cloves from their skins and add to the tomatoes. Stir in the parsley and the basil.