1 pound cherry or grape tomatoes
1/4 cup olive oil
5–6 large cloves garlic, peeled and halved lengthwise
1/2 teaspoon salt
5 sprigs fresh thyme
1/4 teaspoon lemon zest
Set oven to 425ºF
Put everything in a baking dish and toss to coat.
Roast for 25-30 minutes until blistered and saucy. No need to stir.
Toss with hot pasta right away or refrigerate up to 5 days.
Recipe can be doubled or tripled as long as you have a big enough dish to fit them in a single layer