Roasted Tomato and Garlic Mayonnaise

4 plum tomatoes
3 tsp olive oil, divided
1 tsp each of dried basil, oregano, and rosemary, crushed
1/4 tsp. coarsely ground pepper
1/2 tsp salt, divided
1 whole garlic bulb
3/4 cup mayo

Preheat over to 425 degrees.
Cut tomatoes in half lengthwise; drizzle cut sides with 1 1/2 tsp oil.
Combine the herbs, pepper and 1/4 tsp salt; sprinkle over tomatoes.
Place cut side down on a baking sheet coated with cooking spray.

Remove papery out skin from garlic (do not peel or separate cloves).
Cut top off garlic bulbs.
Brush with 1/2 tsp oil.
Wrap in heavy-duty foil; place on baking sheet with tomatoes.
Bake at 425 for 15 minutes.

Turn tomatoes; drizzle with remaining oil.
Bake 20-25 minutes longer or until garlic is tender and tomatoes are softened.
Cool for 10 minutes.

Squeeze softened garlic into a small bowl.
Chop tomatoes and add to garlic.
Stir in mayo and remaining salt until blended.