sweet ripe cherry tomatoes are even tastier when roasted in the oven! I like to use the larger cocktail ones but small on tye vine ones work just as well.
4-5 tomatoes per serving.
Cut med sized ripe cherry tomatoes in half - facing up place in a shallow ceramic baking dish - a pie dish works well.
Sprinkle with dry herbs de Provence, fresh ground pepper, and fleur de sel.
Add a light drizzle of olive oil.
Bake on 375 degrees for 45 min. Or until brown and bubbly.
This is a lovely accompaniment, summer side dish and can be served cold or warm.
