Cover the container with aluminum foil and roast one hour, until garlic is soft and light golden brown. Strain the garlic and place in a blender along with 2 tablespoons of the oil. Puree to a smooth consistency, adding a small amount of oil if necessary. Pour into a container and cover the top of the puree with a thing layer of the oil Cover and store in the refrigerator. Reserve the remaining oil in another container and refrigerate for use in sauteeing meats or vegetables.
Nothing tastes quite as perfect as a juicy red tomato.
It's summer on a plate. Because the tomatoes take centerstage in this simple dish, make sure you use only the very best. If all you can find are those hard pinkish balls called tomatoes in grocery stores, it's better to tuck this recipe away until you can find some good ones. Mix the rosemary, thyme and basil together on a flat plate. Roll the log of goat cheese in the herbs, coating all of it except the ends.