• Preheat oven to 275ºF. In large bowl, toss together tomatoes, basil, garlic, red pepper flakes and 2 tbsp olive oil. Transfer to foil-lined baking sheet, arranging tomatoes with skin side down. Roast in oven for 1 hour.
• Meanwhile, in small saucepan, combine remaining olive oil with tomato juice. Bring to boil; simmer briefly for 1 to 2 minutes. Set aside; keep warm.
• Remove tomatoes from oven and transfer to large bowl. Add garbanzo beans and Parmesan; toss to combine. Drizzle with tomato juice mixture.

Recipe provided by Joseph Ciminera