Roasted Olive Oil Tomatoes

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2 pints ripe cherry tomatoes, rinsed and dried well

1 head of garlic, sliced horizontally

½ cup Extra Virgin olive oil, I use Corto Truly

¾ teaspoon Kosher salt

Position the oven rack in the middle of the oven. Preheat to 350 degrees F.
In a shallow 2-quart baking dish toss the tomatoes, garlic, olive oil, and salt to coat.
Place the garlic cut side up in the pan nestled in between the tomatoes. Place in the oven and roast, gently tossing 2 or 3 times, until tender and blistered about 40-45 minutes.
Cool slightly, season with freshly ground black pepper and flaky sea salt. Serve with your favorite crusty sourdough baguette.