Same house, same yard, same wee garden space, and 16 years later we finally have a lot of homegrown tomatoes. It all just adds to the mystery of gardening—how one small cherry tomato plant can be like a factory, revealing ripe red jewels every day, all summer. This simple recipe is just one of the many ways we have eaten them.

What we didn’t eat over soft brie on crunchy crostini, I put into a glass jar with more fresh herbs, covered with olive oil and put into the freezer for later. I know one day soon, when it is chilly, dark and rainy, I will remember this tucked-away jar and pull it out of the freezer to thaw and repeat this meal. Or toss with pasta. Or add to a pan when I am baking a chicken. Always planning for another day while living in this one.

1. Preheat oven to 425F. In a 10- or 12-inch cast iron skillet, add tomatoes, herbs, olive oil, smashed garlic, sea salt and black pepper. Mix. Place skillet in oven and roast for about 20 minutes, or until tomatoes begin to burst and char. Remove skillet from oven.

2. Place slices of softened Brie on baguette slices. Top with tomato mixture. Be sure to scrape up some of the pan drippings, as well. If you like, add more fresh herbs, salt, pepper and a drizzle of honey.