Ingredients
2 cups cherry tomatoes1 cup garlic-stuffed olives1 cup Greek olives1 cup pitted ripe olives8 garlic cloves, peeled3 tablespoons olive oil1 tablespoon herbes de Provence1/4 teaspoon pepper
Preparation
Preheat oven to 425°. Combine the first 5 ingredients on a greased 15x10x1-in. baking pan. Add oil and seasonings; toss to coat. Roast until tomatoes are softened, 15-20 minutes, stirring occasionally.
