– Preheat oven. Place tomatoes in a large baking dish with deep sides. Add heads of garlic, cut side up, as well as shallots. Just nestle them in there.
– Cover with olive oil. Sprinkle with kosher salt and black pepper, then top with fresh herbs.
– Roast until garlic and shallots have become soft and sweet, and the tomatoes have browned on top and begin bursting. Let cool slightly. Gently squeeze garlic cloves out of peel and into the tomatoes and oil, discarding the skin.
– Serve with crusty bread, crackers, fresh cheese, Italian meats – the possibilities are endless!