Ingredients:

  • 2 lbs Roma tomatoes, halved lengthwise
  • 6 cloves garlic, smashed but left whole
  • 1/4 cup fresh parsley, chopped
  • 2 tbsp fresh basil leaves, torn
  • 1/3 cup extra virgin olive oil
  • 1 tsp kosher salt
  • 1/2 tsp cracked black pepper
  • 1 tsp dried oregano

Instructions:

  1. Preheat your oven to 400°F (200°C). In a large mixing bowl, combine the halved Roma tomatoes, smashed garlic cloves, olive oil, salt, pepper, and dried oregano. Toss gently until the tomatoes are glistening and the garlic is fully submerged in the oil.
  2. Line a baking sheet with parchment paper. Arrange the tomatoes in a single layer, cut-side up, and distribute the garlic cloves evenly in the gaps between the tomatoes. Roast for 20–25 minutes until skins slightly shrivel and edges turn mahogany brown.
  3. Remove from the oven and let the tomatoes rest for 5 minutes to allow the juices to thicken. While still warm, sprinkle with fresh chopped parsley and torn basil.