Preheat oven to 400 degrees F.
Cut the head of garlic horizontally. Place the garlic on a peace of aluminum foil. Drizzle with 1/2 tsp olive oil and sprinkle with a pinch of salt and pepper. Wrap the garlic tightly in the foil and place on a large baking sheet.
In a bowl combine the tomatoes, olive oil, salt and pepper. Spread the tomato mixture in a single layer on the baking sheet with the wrapped garlic. Place in the oven and roast for about 30 minutes, until the tomatoes start to brown.
Remove from the oven. Squeeze garlic cloves from their skins and mix with tomatoes. Add parsley and basil.
1/2 head of garlic
4 Tbsp olive oil
1/4 teaspoon salt
1/2 black pepper
1 lb. grape or cherry tomatoes, cut into quarters
2 tsp minced flat leaf parsley
4 fresh basil leaves