I bought these assorted grape and cherry varieties from the farmer's market on a whim, even though I had a pint of normal cherry tomatoes already at home. The normals got thrown into salads, and these got the rockstar treatment, along with a few cloves of garlic.
My favorite part of the process is wiping down the pan with a hunk of bread after the tomatoes have been stored away. The oily, burnt-garlicky, salt-and-peppery sludge that's left behind is unbelievable - too potent to be eaten in any larger quantity, but too good to be thrown away.