In a medium bowl, stir together 2 tablespoons of the olive oil with the garlic, salt, and pepper. Set aside to steep.Preheat oven to 400 degrees. Place the tomatoes on a baking sheet and toss in the remaining 2 tablespoons olive oil. Roast 20 minutes, until skins begin to burst. Add roasted tomatoes and juices to the bowl of oil and stir to combine. Serve hot or at room temperature.
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