An unusual set of seasonings, but the tomatoes seem to enjoy them. I do too.
Yield: Serves 4 to 6
2 pints stemmed cherry tomatoes (ample 4 cups)
1½ tablespoons olive oil
¼ teaspoon kosher salt, or to taste
5 strips orange zest, each ¼ inch wide and 3 inches long
5 cloves garlic, smashed, peeled, and each cut lengthwise into 4 pieces
10 cardamom pods, hit with the flat of a knife to liberate about 2 teaspoons seeds
Heat the oven to 500°F with a rack in the center.
Put the tomatoes into a shallow 9-x-13-inch roasting pan. Add the olive oil and roll the tomatoes in it until thoroughly coated. Sprinkle with salt. Roast for 10 minutes. Shake the pan to turn the tomatoes around. Add the orange zest, garlic, and cardamom seeds around the tomatoes so that they are resting on the pan. Roast for 15 minutes.