Mince 4 cloves of garlic.
Remove leaves from 1 bunch of basil to make 1 C., then chop roughly.
Pour 2 T. olive oil onto a cookie sheet or large pyrex baking dish. Arrange the garlic and basil more or less evenly around the pan, then sprinkle with salt and pepper. Add a pinch of other fresh or dried herbs if you like.
Place the tomatoes face down on the pan. Roast for 30-40 minutes. Remove from the oven and allow to cool