Roasted Whole Garlic and Roma Tomato Salad.

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4 large roma tomatoes, cut in half

8 heads fresh garlic

1 cup balsamic vinegar

Extra virgin olive oil

3 tablespoons fresh parsley, chopped (plus extra)
1/3 cup fresh parmesan cheese, shavings

Sea salt and black pepper

Preheat oven to 425F.

Cut a thin slice off each head of garlic and discard. Place garlic in a baking dish. Drizzle generously with extra virgin olive oil and balsamic reduction. Season with salt and black pepper and sprinkle with fresh parsley. Cover and roast until soft and golden (about 1 hour). During the last 30 minutes of cooking, on a prepared baking sheet, toss tomatoes in extra virgin olive oil and arrange in a single layer. Drizzle with balsamic reduction and season with salt and black pepper. Sprinkle with fresh parsley and bake until soft and caramelized.

In a large serving platter, drizzle extra virgin olive oil to cover the bottom of the platter. Drizzle drops of balsamic reduction over the top (refer to picture). Sprinkle with fresh parsley. Season with salt and black pepper. Arrange roasted garlic and tomatoes on top (refer to picture). Sprinkle with fresh parmesan shavings and parsley.

Balsamic Reduction:

2 cups balsamic vinegar (any brand of your choice)

2 small garlic clove, crushed

Bring all the ingredients to a boil over medium-high heat. Reduce heat to medium-low and simmer until vinegar had reduced to about half. 

Serve hot with fresh bread and extra balsamic reduction on the side.

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