Roasted cherry tomatoes

By Sheryl Julian
Globe Staff / May 27, 2009

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Serves 4

The weather is warm, but our own growing season has just begun. Many fruits and vegetables in our markets now were picked before they turned fully ripe (to make shipping easier), so they taste disappointing. One lackluster fruit is tomatoes. To intensify their flavor, roast them in a hot oven with a sprinkle of fresh herbs. Toss the charred tomatoes with penne, serve them as a side dish with roast chicken or grilled salmon, or spoon them onto crusty bread.

2 pints cherry tomatoes
Olive oil (for sprinkling)
1 tablespoon chopped fresh thyme or oregano
Salt and pepper, to taste
1. Set the oven at 400 degrees. Spread the cherry tomatoes on a rimmed baking sheet. Sprinkle with olive oil and shake the pan until the tomatoes are coated all over with oil. Sprinkle with thyme or oregano, salt, and pepper.

2. Roast the tomatoes for 50 minutes or until they are soft and lightly charred at the edges. Turn them several times as they cook. If you like, turn on the broiler and cook the tomatoes for 2 minutes, watching them carefully and turning them halfway through cooking, or until they are charred.