For when you start missing tomato season…
I only harvested 1 lb of cherry tomatoes, so adjusted the remaining ingredients, using about 2/3 of what is noted here. I say "about" because I went light on the oil at 1/4 cup , and did not reduce garlic as I had a smallish head and I knew the slow-roasting would very much mellow the flavor.
After 50 minutes in the oven, my tomato mixture was too soupy, but an extra 10 minutes roasting time helped enough of the juices cook down so it came together. After cooling, I easily squeezed the garlic cloves out of the head and mushed them up before stirring everything together.
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