Honey-Roasted Cherry Tomatoes
['1 pound/500g cherry tomatoes', '2 garlic cloves', '1 tablespoon clear honey', '3 tablespoons olive oil', 'Flaky sea salt and freshly ground black pepper']
Preheat the oven to 375°F/190°C. Lightly oil a roasting pan. Halve the tomatoes and place them, cut side up, in the dish. They should fit snugly with little or no space between them.
Crush the garlic with a pinch of salt, then beat it with the honey, olive oil, and a good grinding of pepper. Spoon this sticky, garlicky mixture over the cherry tomatoes. Roast for about 30 minutes, until golden, juicy, and bubbling.
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