There’s nothing quite like a summer tomato. They’re sweet, they’re juicy, they’re absolutely perfect over garlicky toast with Mozzaralla or as a fresh tomato sauce over pasta.

But thanks to your oven, those elusive summer tomatoes are now available year round. By roasting them in the oven (350 degrees for 30 minutes for these tiny grape tomatoes on the left) with a little olive oil, S+P and fresh thyme if you’ve got it, your tomatoes will taste like you’ve purchased them at a local farmers market in July.

All jammy and sweet, they’re incredibly versatile when they’re roasted and will add a nice pop of freshness to so many savory dishes.

Now how about you: What’s your favorite way to eat tomatoes? What else should I be doing with these little gems?