Roasted Grape Tomatoes and Garlic in Olive Oil

4 cups grape tomatoes

6 cloves garlic smashed

1/4 teaspoon red pepper

2/3 cup + 1 tablespoon olive oil

1 teaspoon salt

1 teaspoon pepper

1 rounded tablespoon rosemary

1 rounded tablespoon oregano

Toss tomatoes, garlic, red pepper, and 1 tablespoon oil together. Roast at 400 for 20 min until skin shrivels. Stir halfway. Pour 2/3 c oil in bowl. Add rosemary, oregano, and roasted tomatoes. Let stand 30 min. Store in fridge for 3 days. Let come to room temp before serving on toasted bread or noodles.