Roasted Tomato-Garlic Toasts

1. 1

   Preheat oven to 350u00b0.

2. 2

   Take a pyrex or roasting pan large enough to hold all of the tomatoes in one layer and drizzle generously with olive oil. You can use 2 pans if you don't have one large enough. Slice tops of of heads of garlic.

3. 3

   Place tomatoes in the pan and shake a bit to coat tomatoes with oil. Sprinkle generously with salt. Nestle heads of garlic, cut side down for best browning, amongst tomatoes.

4. 4

   Roast in oven until browned and wrinkled, and some are collapsing, and some are browned. Poke garlic with a small sharp knife through center-it should be tender.

5. 5

   Squeeze heads of garlic over tomatoes to extract cloves. If desired, take a potato masher and mash some of the tomatoes. Beware of projectile seeds and pulp!

6. 6

   Toss tomatoes and garlic together. Scoop onto toasted baguette, halved horizontally and portioned into 3 to 4-inch slices and sprinkle with herbs.

* Per serving · 4 servings · Values may vary.

No additional tips available.