1/2cupolive oilenough to cover the veggies in the dish your using
sprinkle coarse salt
Instructions
Preheat oven to 180°C or 350°F.
Place the cherry tomatoes in an oven to table dish. Add the peeled garlic. Drizzle the olive oil over the tomatoes and season with salt.
Bake for about about 50 minutes, until the cherry tomatoes are all wrinkled and are slightly bursting. Occasionally check the tomatoes and garlic to prevent them from burning.
Once done, allow to cool at room temperature before storing. Store with the oil and juices covered.
Notes
Warm on your blech Friday night (if there is a lot of liquid put on the blech before shabbat starts).
Can also be served at room temperature.
It can be refrigerated for up to 1 month or stored in your freezer for up to 3 months if the tomatoes are all completely covered in the oil.