Garlic Roasted Grape Tomatoes In Olive Oil

• 2 pints grape tomatoes
• 6 garlic cloves, smashed
• 1/4 - 1/2 teaspoon crushed red pepper flakes
• 2/3 cup olive oil
• 1 tablespoon olive oil
• kosher salt
• fresh ground black pepper, to taste
• 1 sprig fresh rosemary
• 1 sprig fresh oregano

1. Preheat oven to 400*F.
2. In a roasting pan, toss the tomatoes with the garlic, red pepper flakes, and 1 tablespoons of the olive oil; season with salt and pepper.
3. Roast the tomatoes for about 20 minutes, until they burst and their skins begin to shrivel, stirring once halfway through.
4. Pour the remaining 2/3 cup olive oil into a medium bowl; crush the rosemary and oregano between your fingers and submerge in the oil.
5. Add the tomatoes and their juices, stir gently, and let stand for 30 minutes before using.
6. Store remainder in the refrigerator for up to 3 days; bring to room temperature before serving.

pints grape tomatoes, garlic, red pepper, olive oil, olive oil, kosher salt, fresh ground black pepper, rosemary, oregano

Taken from www.food.com/recipe/garlic-roasted-grape-tomatoes-in-olive-oil-198031 (may not work)