We have the most beautiful cherry tomatoes from Mans' Organics right now and the only thing better than eating them by the handful is roasting them into a sweet, complex sauce. Try it on pasta, eggs, as a topping for crusty toast or spooned over meat or fish. &#160;Make a big batch! 1-2 lb cherry tomatoes 3 cloves of garlic, smashed 1/2 Cup extra virgin olive oil 2 Tbsp balsamic vinegar 1 Tbsp fresh thyme 2 tsp packed brown sugar 1 tsp coarse salt Preheat the oven to 325. &#160;Put the tomatoes and garlic in a shallow, nonreactive dish (glass or ceramic). Whisk together the wet ingredients and herbs and drizzle over the tomatoes. Roast for 45 minutes - 1 hour or until the tomatoes are soft and starting to caramelize. &#160;Enjoy warm or let cool to room temperature before storing. Recipe and photo adapted from marthastewart.com. &#160;See the original post <a href="http://www.marthastewart.com/1064395/roasted-cherry-tomato-sauce" target="_blank">here</a>.