This summer I had an abundant crop of colorful and delicious cherry tomatoes. I picked a whole bucketful the other day to save the last of them from freezing. I wasn’t really sure what to do with them all. So after looking for some ideas online I decided to try roasting them. It was quite simple. I cut them in half then tossed them with olive oil, some fresh chopped basil and oregano, and a handful of whole peeled garlic cloves. I spread it all on cookie sheets and roasted them at 450 degrees for about 25 minutes. After they came out of the oven and cooled a bit I put them in jars and covered them with more olive oil. I kept one jar in the fridge and the rest I put in the freezer for future use. They would make a great pasta or pizza topping or for just snacking on.