Preheat the over to 425˚F.
In a small baking dish, I use a 8*8 pyrex dish, place the cherry tomatoes.
Slice the garlic thinly and scatter over the tomatoes.
Drizzle the tomatoes with olive oil and sprinkle with salt and pepper.
Bake for 25 minutes. The tomatoes will break down a little and release a lot of juices and will maintain most of their shape.
Let cool to warm or room temp before serving. The tomato juices will gel a little and be the perfect consistency for dipping pita into or serving on a crostini.
