I have been making this simple dish for over two decades and I still love it as much as I did the first time I tasted it. It's a wonderful use for an excess cherry tomatoes.
Place the tomatoes in a baking dish, add the garlic and chives, and toss. Pour the olive oil over the tomatoes, followed by the lemon juice. Toss again, season with several turns of black pepper, and place in a 350 degree oven for 20-30 minutes, until the tomatoes have burst open and the garlic is tender. Remove from the oven and season with kosher salt to taste. Serve hot, warm, or chilled as a side dish.
Copyright 1996 by Michele Anna Jordan, author of The Good Cook's Book of Tomatoes. All Rights Reserved. Reprinted with permission.
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