1.5 kg (3.1/4 lb) cherry tomatoes, on the vine, in about 10 small clusters
3 tablespoons olive oil
1 bunch fresh thyme, in small sprigs
3 garlic cloves, peeled and thinly sliced
Maldon salt and freshly ground black pepper
Preheat the oven to 200°C/400°F/Gas 6.
For four
Place the tomatoes in an oiled roasting pan. Scatter with the thyme and garlic. Drizzle with oil, and season. Roast for 20 minutes.