10basil leaves (or whatever herbs you have available)
1headgarlic, with top horizontally sliced off
¼cupgood quality olive oil
Preheat oven to 300˚F. Line rimmed baking sheet with parchment paper for easy clean up. Place tomatoes, cut head of garlic, and whatever herbs you have available on baking sheet. Coat tomatoes, garlic, and herbs in olive oil and salt. Bake for 2 hours.
Remove tomatoes from the oven and let sit for a few minutes. Remove stems, pop garlic cloves out of the casing, and peel tomato skin off if you desire. Use tomatoes for a simple pasta sauce with parmesan and fresh herbs, for a soup, etc.
Store the oven roasted tomatoes in the refrigerator until you're ready to use. The tomatoes will be fresh for about 3-4 days.You can also keep the roasted tomatoes in the freezer and pull them out as needed. Just place the tomatoes (I do 2-3 at a time) in a freezer-safe bag and remove as much of the air as possible. Pop 1 or 2 bags out as needed for a very simple and quick weeknight dinner.