We pulled a load of cherry tomatoes from the yard yesterday. I mean, like hundreds.

My wife tossed them with olive oil, layed them out on a sheet pan and roasted them for about a half hour until the skins just started to burst.

Then she made a pasta dish with them (she used mezzi rigatoni). It was a simple aglio e olio (olive oil and sliced garlic), tossed with the roasted tomatoes and a handful of torn basil (also from the garden), then finished with a handful of parmigiano and another drizzle of olive oil.

The best!