Cut off the tip or head of the garlic bulb so that you have removed all the tips of the toes. Place the tuber in the center of a large baking dish and pour a small dash of your oil over the cut area of the garlic.
Now take care of the cherry tomatoes. It works with regular tomatoes too, but cherry tomatoes are mostly more flavorful. The cherry tomatoes must be halved and then allowed to go straight to the baking dish. The red onions can be roughly cut, I usually cut them into eighths, depending on the size of the onion.
Mix the oil and vinegar in a small bowl and pour it over the tomatoes and onions. Now spread a little salt and pepper over the tomatoes, garlic and onions.
Put the baking dish in the preheated oven for about 30 minutes.
After the 30 minutes, when the garlic has already turned golden brown, you can take it out of the baking dish with tongs and fry the tomatoes and onions a little more. Now carefully, without burning your fingers, press the individual cloves of garlic out of the bulb and place them on a board. Mash each garlic clove with a fork to make a garlic sauce. Don`t be afraid of the garlic from the oven, it has lost a lot of its intensity, which is why you can use a few cloves of garlic. The casserole dish can be out of the oven and you can mix the garlic sauce with the rest of the oven vegetables.
This goes well with fresh pasta and a good portion of freshly grated Parmesan cheese. If you actually have some sauce left over, the oven vegetables also taste fantastic the next day on bread or are also ideal as a dip.
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