Roasted tomatoes

Look ma! I made something healthy again! I made these to go along with some delicious parsley and garlic lamb that I made for Easter. Yeah, I know, I'm Jewish, but we grew up with all the holidays. Not religiously, but you know, Easter baskets and egg hunts. I've been thinking about roasted tomatoes lately, and unlike my Snickers craving, I don't know where this craving is coming from. I found some nice looking grape tomatoes at the grocery store today and picked them up. I didn't have time to slow roast them, so I sped it up. Also, I tossed mine with garlic and herbs and olive oil, and ooooh. The sugar in the tomatoes comes out, and the herbs and garlic help them taste like little sweet bites of the best tomato sauce. I could eat a thousand of these. (Someone please make me a thousand, so I can prove it). 

Roasted tomatoes

1 pint grape or cherry tomatoes

4-6 cloves garlic

2 T olive oil

salt and pepper

1 t thyme

1/2 t minced parsley

1 t basil, minced if fresh

Preheat oven to 350. Wash and dry your tomatoes, then slice them in half and put them in a bowl. Smoosh your garlic with a garlic press into the bowl with tomatoes, drizzle oil over and sprinkle with salt and pepper, thyme, parsley and basil. Toss a few times, then dump everything into a roasting pan. Turn all the tomatoes so the cut side is up, then roast about half an hour, until the garlic just starts to brown and the tomatoes are a little shrivelley. Yes, I made that word up. Serve however you want, on crusty bread if you eat that kind of thing, with some goat cheese or fresh mozzarella, maybe tossed in a salad, or just eat them plain, set out on a platter with some olives and marinated cheese.