- 1½ pounds small tomatoes (such as plum, cherry, or grape tomatoes)
- 2 tablespoons olive oil
- 2 tablespoons herbs de Provence
- 1 teaspoon kosher salt
- Freshly ground black pepper
Preheat oven to 400F. Combine whole, unpeeled tomatoes, olive oil, and herbs de Provence in a large bowl. Season with salt and pepper, and toss to coat. Heat 1 tablespoon oil in a large, heavy, ovenproof skillet until the oil shimmers. Carefully add tomatoes to the pan (use caution, as oil may spatter). Transfer skillet to oven and roast, turning once, until tomatoes burst and release some of their juices, about 15 minutes. Transfer to a medium bowl to cool.