Herbed Roasted Garlic and Tomatoes

Slice any type of tomato, any size, any way you want. For cherry tomatoes, I cut them in half. For larger tomatoes like Roma, I like to cut them in quarters or medium-thick slices. Place them in a rimmed baking pan.

Next, add the garlic cloves to the pan with the skin on. This is important to keep the garlic cloves from drying out and hardening.

Place everything you want to roast in the pan, in a single layer. You can add other veggies as well.

Drizzle and toss with a generous amount of olive oil. And season with freshly ground pepper and sea salt. Add thyme, rosemary or any herbs you like. Toss again to coat everything in the oil.

Preheat the oven to 400 F.

Put pan into the oven. Set the timer for 20 minutes and bake. Remove from oven and serve. The garlic just pops right out of its skin; it’s so soft and delicious. Its hard to eat just one.