Leave these, but remove the woody stems and discard them. Some of the herbs will have fallen away from the stems. If you prefer your tomatoes more firm, remove them from the oven earlier. At that point, the tomatoes are mostly broken down, and the garlic is buttery soft. Step 4: Let them roast for about an hour at 350✯. Then pop the dish in the oven for about an hour, stirring occasionally. Lastly, nestle a few sprigs of fresh rosemary and thyme around the tomatoes. Using your hands or a spatula, toss the tomatoes and garlic to coat with the oil and salt. Step 3: Drizzle olive oil over the tomatoes and garlic and sprinkle with salt. You'll have a mess on your hands with a sheet pan. I recommend a casserole or baking dish instead of a sheet pan because the tomatoes will give off quite a bit of tasty liquid. Step 2: Rinse and dry your tomatoes and place them in a baking dish along with the peeled garlic cloves. If some are still attached, give it another 30-second shake. The papery skins will literally fall right off. Then, put all of the cloves in the bowl, cover it with a plate or another bowl and shake vigorously for about 30 seconds. First, put the head of garlic on a cutting board and smash it with the flat bottom of a mixing bowl to loosen the cloves. Step 1: The hardest part of this recipe is peeling the garlic cloves, but here's a great tip that I learned from Food52 (and a few other food sites) to make that task super-simple. You really can't go wrong with any type of fresh, vine-ripe tomatoes. These are my favorite roasting tomatoes, but if you happen to have a bumper crop of any other kind, feel free to use them.
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