My absolute favorite time of the year is now, when we still have warm sun, the days are getting shorter, the light is magical and the smell of autumn is there. It has not been a great tomato season here, but we do have many small golden beauties, almost overripe. It’s so easy to roast them with balsamic and garlic and enjoy them with a very simple pasta.

What you need

• Very ripe cherry tomatoes 

• Extra virgin olive oil

• Garlic,  minced

• Fresh thyme (or dried if you cannot harvest fresh)

• Balsamic vinegar 

• A pinch of granulated sugar 

• Salt and pepper

What you do

• Preheat the oven to 180°C. Set out a large baking sheet and line it with parchment.

• Rinse and dry the cherry tomatoes, and cut them in halves.

• Place the tomatoes on the baking sheet.

• Drizzle on the olive oil and balsamic vinegar.

• Sprinkle the minced garlic, fresh thyme leaves, and sugar over the tomatoes.

• Spread the tomatoes out in a single layer and generously sprinkle with salt and pepper.

• Roast for 30 minutes and enjoy with fresh pasta.