Ingredients

18 - 25 large-ish cherry tomatoes with stems if possible (about 2 lbs), (I used Campari tomatoes)

3 tbsp extra virgin olive oil

1 small clove garlic, grated or minced

1/2 tsp kosher salt

pinch freshly ground black pepper

1/3 cup freshly grated Parmesan cheese (preferably Parmigiano Reggiano)

Preparation

  1. Arrange tomatoes in a single layer, stems up, in a 9" baking dish or skillet preferably that you can serve in.

  2. Combine olive oil with garlic, salt and pepper. Drizzle over tomatoes.

  3. Roast in a preheated 400F oven for 10 to 15 minutes (depending on size of tomatoes) until just starting to cook. Sprinkle with cheese and cook 5 minutes longer just until cheese starts to melt.

  4. Serve warm or at room temperature.

makes 6 to 8 servings