Roasted Tomato 'N' Garlic Mayonnaise

I made this the other day and had it on Grilled Chicken, Bacon & Cheese Sandwiches last night. YUMMY! But it will also be good on just a regular turkey & cheese sandwich, too. The magazine suggests using it on hamburgers, which would be good, too. Very versatile--great change from plain mayonnaise.

Roasted Tomato 'N' Garlic Mayonnaise
(Taste of Home's Healthy Cooking, June/July 2008)

4 plum tomotoes
3 tsp. olive oil, divided
1 tsp. dried basil
1 tsp. dried oregano
1 tsp. dried rosemary
1/4 tsp. pepper
1/2 tsp. salt, divided
1 whole garlic bulb
3/4 c. reduced fat mayonnaise

Cut tomatoes in half, lengthwise. Drizzle cut sides with 1 1/2 tsp. olive 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 outer skin from garlic (do not peel or separate cloves). Cut top off garlic bulb. Brush with 1/2 tsp. oil and wrap in heavy aluminum foil. Place on baking sheet with tomatoes and bake at 425 degrees 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 mayonnaise and remaining salt until blended.