Broiled Cherry Tomatoes with Herbs

Makes: 4 servings

Time: About 5 minutes

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Spread these on Crostini (page 624), drizzle with cream or good olive oil and/or sprinkle with chopped herbs, toasted bread crumbs, or grated Parmesan. Or eat them alone, one after the other — like candy.

• 1 pound cherry tomatoes
• 2 or 3 sprigs fresh oregano, thyme, rosemary, tarragon, or basil
• 2 tablespoons olive oil
• Salt and pepper

Heat the broiler and put the rack about 4 inches from the heat source. Toss the tomatoes with the herbs, oil, and salt and pepper and put on a rimmed baking sheet or in flameproof gratin dish. Broil until the skins brown, blister, and crack, 3 to 5 minutes; check the tomatoes often and shake the pan every so often to roll them around a bit; they can burn quickly. Serve straight from the broiler or warm.