Simple ingredients really make an impression here. Now, usually my recipe fondness is biased to desserts, but every now and again, a "foodie" one will catch me off guard! We like this with pasta, chicken, and on sandwiches with thinly sliced ham, turkey, provolone, and mozzarella.
- Preheat oven to 400*F.
- In a roasting pan, toss the tomatoes with the garlic, red pepper flakes, and 1 tablespoons of the olive oil; season with salt and pepper.
- Roast the tomatoes for about 20 minutes, until they burst and their skins begin to shrivel, stirring once halfway through.
- Pour the remaining 2/3 cup olive oil into a medium bowl; crush the rosemary and oregano between your fingers and submerge in the oil.
- Add the tomatoes and their juices, stir gently, and let stand for 30 minutes before using.
- Store remainder in the refrigerator for up to 3 days; bring to room temperature before serving.