1 large garlic clove
12 ounces cherry tomatoes
2-3 large fresh basil leaves, chopped
1 tablespoon high-quality olive oil
1/2 teaspoon fresh dill or 1 teaspoon dried dill
Sea salt & black pepper, to taste
Coat the garlic in a bit of olive oil, then roast it at 425 degrees Fahrenheit for 25 minutes. (To quick-roast the garlic, place it under a high broiler for 10 minutes.) Rinse the cherry tomatoes, then slice them in half vertically, and add them to a large bowl. Then, add basil, olive oil, and dill, and season with salt and pepper. Toss the tomato salad together, and serve.