Roasted Tomatoes, Onions and Garlic

Roasted Grape Tomatoes, Onions, and Garlic

1 pints grape tomatoes

2 or 3 large onions
4 garlic cloves
Good olive oil
Kosher salt
Freshly ground black pepper
Sea salt

Preheat the oven to 400 degrees F.

Remove the stem end of each onion and carefully slice off the brown part of the root end, leaving the root intact. Peel the onion. Stand each onion root end up on a cutting board and cut the onion in wedges through the root. Place the wedges in a bowl.
Toss the tomatoes lightly with olive oil on a sheet pan. Spread them out into one layer and sprinkle generously with kosher salt and pepper. Roast for 15 to 20 minutes, until the tomatoes and onions are soft.