Oven-Roasted Tomatoes with Garlic

6 medium tomatoes, about 3 pounds, washed, dried and stemmed 6 cloves garlic, peeled 1 tablespoon extra-virgin olive oil 1 teaspoon coarse sea salt 1 tablespoon honey, or more to taste Heat the oven to 425 degrees. Spray a baking sheet that has at least 1-inch sides with cooking-oil spray. Place washed and dried tomatoes stem side up on the baking sheet. Add garlic. Drizzle with oil, and sprinkle with salt (concentrating a majority into the small dip in the top of the tomatoes). Roast 20-25 minutes, until the skins are split. Remove from the oven, and let cool 5-10 minutes. If desired, with a fork, lift the larger pieces of skin from the tomatoes and discard. If serving as a side dish: Place the tomatoes, garlic and juices, and oil from the pan in a medium bowl, and chop coarsely. Add honey to taste. If serving as a sauce: Transfer the tomatoes, garlic, oil and juices to a food processor. Add honey, and pulse to mix and chop. Taste and adjust honey, if desired. Makes about 3 cups; enough for six servings. Nutrition values per 1/2 cup: 58 calories (37 percent from fat), 2.5 g fat (trace amount saturated), 9 g carbohydrates, 1.5 g fiber, 1 g protein, 0 cholesterol, 390 mg sodium.