Preheat oven to 425. Place whole tomatoes and unpeeled and smashed garlic cloves on a baking sheet. Drizzle with olive oil, salt and pepper. Roast about 25 minutes until the skins pop. Baste with the remaining oil and you're ready to go!
They will keep in the fridge for a week or so. Put them in storage containers with enough olive oil just to cover.
~This was a post from June, 2010. It seemed appropriate for almost late summer with an update here and there. I also love that picture!~
And as always...
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