1kg/2¼lb cherry tomatoes, on the vine
1 tbsp olive oil
3 fresh thyme sprigs, chopped
salt and ground black pepper
1 Preheat the oven to 220°C/425°F/Gas 7.
2 Cut the tomatoes into small bunches and place in a roasting pan. Drizzle the oil over and sprinkle over the thyme. Season with salt and pepper.
3 Roast in the oven for 10–12 minutes until the tomatoes are tender and starting to char. Serve hot.