Roasted Tomato-Garlic Toasts

• drizzle of olive oil
• 2 pounds cherry or grape tomatoes, washed and drained, left whole
• 2 heads garlic
• Pinch kosher salt
• fresh herb such as parsley or basil, minced
• toasted baguette slices as an accompaniment

1. Preheat oven to 350u0b0.
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. 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. 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. 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. Toss tomatoes and garlic together. Scoop onto toasted baguette, halved horizontally and portioned into 3 to 4-inch slices and sprinkle with herbs.

drizzle of olive oil, cherry, garlic, kosher salt, fresh herb, accompaniment

Taken from food52.com/recipes/23304-roasted-tomato-garlic-toasts (may not work)