Ingredients

• 2 pounds vine ripe tomatoes, quartered
• 1 head of garlic
• 2 tablespoons olive oil, plus more for drizzling
• Kosher salt
• Fresh cracked black pepper
• 1 tablespoons fresh oregano leaves, chopped
• 1/2 to 1 teaspoon crushed red pepper flakes

Instructions

1. Preheat over to 375 degrees F.
2. Arrange tomatoes, cut side up, on a foil lined baking sheet. Drizzle with olive oil and sprinkle with salt and black pepper.
3. Cut the top off of the head of garlic to expose all of the cloves. Place on a square of tin foil and drizzle with a bit of olive oil. Allow to sit for a few minutes as the garlic absorbs the olive oil. Drizzle it again and wrap up the tin foil. Place on the baking sheet with the tomatoes.
4. Roast the tomatoes until soft and beginning to brown, 45 minutes to 1 hour. If the tomatoes are done before 1 hour, remove the garlic from the baking sheet and set it on the rack in the oven and continue to roast the garlic for the full hour. Cool on sheet.
5. Puree tomatoes, garlic, 2 T. oil and oregano in blender until smooth.