Heat oven to 300ºF. Place aluminum foil on cookie sheet; generously brush with 1 tablespoon of the oil. Arrange tomato halves, cut sides up, in single layer on foil; brush with 2 teaspoons of the oil. Sprinkle with sugar, salt and pepper.
1 tbsp olive oil, 2 tsp olive oil, 5 roma tomatoes, ½ tsp sugar, ⅛ tsp salt, ⅛ tsp ground black pepper
Cut 1/2 inch off top of garlic bulb; drizzle 1 teaspoon of the oil over garlic bulb. Wrap in aluminum foil; place on cookie sheet with tomatoes. Bake 55 to 60 minutes or until garlic is soft when pierced with a knife and tomatoes have begun to shrivel; cool slightly.
½ bulb garlic, 1 tsp olive oil
Cook and drain pasta as directed on package.
1 cup uncooked mostaccioli
Squeeze garlic into remaining 1 1/2 teaspoons oil and mash until smooth; toss with pasta. Add tomato halves and basil; toss. Top with cheese. Serve immediately.
1 ½ tsp olive oil, 2 oz feta, 2 tbsp fresh basil leaves