Jen loves making these because it’s an easy way to use a bumper crop of cherry tomatoes OR to give an extra punch of flavor to wintertime store-bought tomatoes. Once they’re in the oven you can forget about them for a while and go about your day. Throw them in salads, or toss with spaghetti seasoned with olive oil, salt, and pepper. Jen also serves them with cheeses, pesto, sausage, and crostini. So versatile!

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