Preheat oven to 475o F
Put the tomatoes and garlic in an oven proof dish that holds them with out too much left over room.
Drizzle the olive oil over the tomatoes and garlic. Gently stir, turning the tomatoes with a spoon coating the tomatoes all over. Sprinkle with salt. Put the pan in the oven, and cook for 10 minutes.
Stack the basil leaves and cut chiffonade (see below).
Remove from the oven. Sprinkle with the basil and toss gently.
Chiffonade is a technique of cutting tender, easily bruised leaves into thin strips without damaging the leaf (turning it bitter when bruised).
Pick the basil leafs from the stem. Stack them on top of each other, and roll them up from the long side. Then cut the leaves into very thin strips. Your KNIFE MUST BE VERY SHARP!!!
