Roasted Grape Tomatoes with Rosemary and Garlic

Every so often, I forget that I have grape tomatoes in the refrigerator and then when I remember and check them out, they no longer look cute enough for a salad. When that happens, I roast them with garlic and rosemary. This has turned out to be a great way to salvage any tomatoes before their skin starts to shrivel. Hot, I find these roasted tomatoes to be a nice complement to grilled fish or chicken, but I also eat them at room temperature with bread. Sometimes, I store leftovers in a small container and cover with olive oil. This holds up well in the fridge for a week.

ROASTED GRAPE TOMATOES
1 container (1 lb) grape tomatoes
3 garlic cloves smashed
2 tbsp extra virgin olive oil
1 tsp dried rosemary
1 tsp sugar
Salt and freshly ground black pepper

Preheat the oven to 450 degrees.

Place the tomatoes in a glass baking dish.