What's for dinner

David Lebovitz's roasted tomatoes.  Because my eyes are bigger than my stomach where the farmer's market is concerned, I have had a surfeit of cherry tomatoes over the past few weeks.  I have cooked them as Lebovitz recommends and eaten them: with a spoon directly from the pan, tossed with linguine with a teeny bit of pecornio romano grated across the top, and thrown on top of a pile of mixed greens with a few kalamata olives.