About the baked tomatoes will not tell, because the site has a lot of recipes. And baked garlic say a few words. Take a head of garlic, carefully remove the skin from each head, leaving just enough to give the teeth have not broken up. Cut from the top of each head is about 5-10 mm, to expose the cloves. Put each head cut up on the aluminum foil. Sprinkle each head 2 tbsp olive oil, sprinkle with salt, pepper and tightly wrap the garlic with foil. Put in a preheated 180 degree oven and bake 40-50 minutes until garlic is tender (check with a toothpick or fork). Cooled and cleaned from the skin.

Bred yeast in warm water. I took the water aerated (in the test there is some kind of chemical reaction, and it is, well, just air)and dry yeast Dr. Oetker (approximately 4 g), because it was not my fresh.

Mix the flour with semolina (semolina, finely ground) and sift on a work surface slide.

In the middle of our slides do recess, into which pour the water with yeast, add salt, sugar and olive oil (you can use any vegetable taste doesn't change much). It turns out to be a well. Now take a fork and starting in the middle , in a circular motion, mix the flour with liquid.

Knead the dough 15 min. by the Way, you can knead in the bread machine. Roll the dough into a ball, put in a bowl greased with vegetable oil, cover with cling film and send in some secret place without drafts to rise for an hour.

After an hour the dough will increase in 2 times. Put it on a floured surface, divide into two parts and each roll out into a rectangular reservoir of size 25x35 cm

Spread on dough, garlic, tomatoes and sprinkle with Basil. Fresh I had, I used dry.

Fold the dough first book.

And then our book closed, i.e., folded in half and carefully zasiyaet region.

Cut into six pieces and carefully zasiyaet single incision.

Rolls spread seam side down on a baking sheet and let go for 15-20 minutes.

Bake in a preheated 220 degrees oven on an average level for 20 minutes.

Bon appetit!