In late May, we planted our backyard garden. We ordered most of our plants from a local organic farm at the start of the new year. In January all fresh produce sounds fabulous, and I mean all. Of course, at that time of the year, our eyes are much bigger than our stomachs will be a mere 8-9 months later. So…hello over abundance of cherry tomatoes! In other words, we ordered at least one plant too many. These plants have absolutely thrived. One is almost six feet tall. I have to reach on my tip-toes to pick the ones off the top. We have tomatoes that range from a golden yellow to a tangerine orange to a fire red. They are beautiful, and bursting with juice. They are spectacular simply popped in the mouth. Added to a salad…yum. Perhaps a caprese style salad, tomatoes sliced in half, fresh slivered basil and fresh ovolini mozzarella. So many ways to enjoy them. But…so many of them we can’t keep up. Sure, we give some away. It just seems they ripen at the pace of quarts a day. So I discovered this fabulous way to roast them. They can’t be stored for weeks on end this way but it does allow more time before consumption. A simple, slow [3 hour], low [225°F] roast with a toss in olive oil, salt, pepper and whole garlic cloves readies these little morsels for a later meal. After roasting, I simple store them in the refrigerator in a glass jar. They are wonderful tossed in pasta, topping a pizza or tossed with fresh, cooked vegetables. My favorite…a topping for thick, grilled slices of bread…a perfect appetizer.Directions: ˜Preheat oven to 225°F. ˜Prepare a baking sheet by lining with parchment paper. ˜Slice clean cherry tomatoes in half and arrange in single layer on baking sheet. ˜Add approximately 1 whole, unpeeled clove of garlic per 1 cup tomatoes. ˜Drizzle tomatoes with olive oil and gently toss to evenly distribute. ˜Salt and pepper to taste. ˜At the 1 & 2 hour marks, toss the tomatoes and return to oven. ˜When the 3 hour mark is reached, the tomato skins will be wrinkled, and the juices will be mixed with the olive oil. ˜The roasted garlic can be peeled and store with the tomatoes or perhaps used in another dish if you choose. ˜Use immediately or allow to cool and store in refrigerator for up to 5 days.