Honey-Glazed Baked Tomatoes

1 pound cherry tomatoes

3 cloves garlic, minced

2 tablespoons mild honey, divided

3 tablespoons extra-virgin olive oil

Sea salt and freshly ground black pepper

Preheat oven to 375 degrees.

Slice cherry tomatoes in half. Place them cut side up in a shallow glass baking dish. Arrange them so they are touching with no space between them.  Place minced garlic in a small bowl. Add 1 tablespoon honey and 3 tablespoons olive oil. Whisk together until well blended. Drizzle the honey mixture over the tomatoes. Sprinkle with sea salt and freshly ground black pepper. Place in preheated 375-degree oven and bake for 30 minutes.

As an appetizer, serve on crostini with a little feta cheese. To make it a meal, toss the tomatoes with a half-pound (8 ounces) of cooked angel hair pasta. Snip some basil leaves from your garden, tear them up and add them to the dish. Grate your favorite Parmesan cheese over the top for garnish. Dinner is ready. Serves 4 as an appetizer or as an entree.

Sue’s Tip:

If you have fresh oregano growing in your garden, lay a few sprigs over the tomatoes before you put them into the oven. It will give the tomatoe mixture just a hint of oregano flavor.