Now that we're finally! rolling in tomatoes (yes!), I decided to make this recipe with a pint of cherry tomatoes, instead of the big ones in the recipe. Still delicious. And best of all, super easy.
Simply spread the tomatoes, garlic, and oregano (or thyme) out on a baking sheet and drizzle with olive oil. Roast in a hot oven (425 degrees F) for 20 to 25 minutes until tomato skins begin to split.
Saveur suggests serving the tomatoes with crusy bread or as a side dish to fish or chicken. I spread the roasted garlic on cheesy bread and topped it with the tomatoes, and it served as an awesome, light dinner.