Oven-Roasted Tomatoes with Garlic

6 medium tomatoes, about 3 pounds, washed, dried and stemmed
6 cloves garlic, peeled
1 tablespoon extra-virgin olive oil
1 teaspoon coarse sea salt
1 tablespoon honey, or more to taste

Preheat oven to 425 degrees F.

Spray a baking sheet that has at least 1-inch sides with cooking oil spray. Place washed and dried tomatoes stem side up on the baking sheet. Add garlic. Drizzle with oil over and sprinkle with salt (concentrating a majority into the small dip in the top of the tomatoes).

Roast 20 to 25 minutes, until skins are split. Remove from oven and let cool for 5 to 10 minutes. If desired, with a fork, lift larger pieces of skin from tomatoes and discard.

If serving as a side dish: Place tomatoes, garlic and juices and oil from pan in a medium bowl and coarsely chop. Add honey to taste. If serving as a sauce, transfer tomatoes, garlic, oil and juices to a food processor. Add honey and pulse to mix and chop. Taste and adjust honey, adding more if desired.

Oven-Roasted Tomatoes with Garlic

Approximate Values Per 1/2 cup: 58 calories (37% from fat), 2.5 g fat (trace amount saturated), 0 mg cholesterol, 1 g protein, 9 g carbohydrates, 1.5 g dietary fiber, 390 mg sodium

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