This weekend, one my wonderful neighbors brought me an overflowing bowl of organic cherry tomatoes from her community garden plot. After I ate a dozen raw handfuls, she suggested that I roast them with olive oil and sea salt. They were delicious!
How to roast cherry tomatoes:
Preheat oven to 375 degrees
Cut tomatoes in half and lay cut side up in a baking pan or cookie sheet
Drizzle with olive oil and sprinkle with sea salt
Bake for an hour
Switch to "broil" at 500 degrees for 3-5 minutes for those tasty little blackened bits
Serve immediately with pasta or salad or focaccia (or eat them with a fork out of the pan as I did). Or put them in a jar filled with olive oil and refrigerate for later.