- 1 pound/500g cherry tomatoes
- 2 garlic cloves
- 1 tablespoon clear honey
- 3 tablespoons olive oil
- Flaky sea salt and freshly ground black pepper
- Preheat the oven to 375°F/190°C. Lightly oil a roasting pan. Halve the tomatoes and place them, cut side up, in the dish. They should fit snugly with little or no space between them.
- Crush the garlic with a pinch of salt, then beat it with the honey, olive oil, and a good grinding of pepper. Spoon this sticky, garlicky mixture over the cherry tomatoes. Roast for about 30 minutes, until golden, juicy, and bubbling.
Thanks to epicurious for this awesome recipe!