Roasted Tomatoes (Romesco)

5 kg plum tomatoes

200 g whole garlic heads, split

200g olive oil

1. Core and cut the tomatoes in half lengthwise.
2. Toss the cut tomatoes with the olive oil.
3. Line a full sheet tray with aluminum foil. Rub the foil with the cut side of the garlic.
4. Spread the tomatoes evenly on the sheet tray. Pour all the oil onto the sheet tray.
5. Set the garlic around the tomatoes.
6. Roast in a 350 degree convection oven, low fan for 75-90 minutes.
7. Tomatoes will roast and caramelize with dark edges, but should not burn.
8. Discard garlic.
9. Reserve all tomato & oil to make the Romesco.