In preparation for the onslaught of Hurricane Irene, I harvested cherry tomatoes . . . which were now magnets for fruit flies in my kitchen (spontaneous generation?!) Roasting them seemed the quickest solution. There are many variations on this theme, but this is what I did:
Roasted Cherry Tomatoes
Preheat oven to 400 Degrees F.
cherry tomatoes, split in half
Place cherry tomato halves on baking sheet (one with sides) and drizzle olive oil over tomatoes. Smush some minced garlic and chopped basil together and add a pinch to each tomato. Sprinkle with salt and pepper. Bake at 400 F. until tomatoes collapse (15-20 minutes.) Serve on toasted baguette, buttered toast, or with cheese and crackers. Or freeze for winter soups, sauces, stews, etc. Amazingly sweet and delicious!