Shirred Farm Eggs with Roasted Small Heirloom Tomatoes

• 6 long rosemary sprigs
• 2 pounds small cherry or grape tomatoes, such as Sweet 100's or Sweet 1000's
• 12 cloves garlic
• Extra virgin olive oil
• Sea salt and freshly ground black pepper
• 1/2 cup heavy cream
• 12 large farm fresh eggs
• 2 to 3 tablespoons finely chopped mixed herbs (chives, tarragon, chervil, dill or others)

1. Heat oven to 350 degrees.
2. Place rosemary on a baking sheet and spread tomatoes and garlic on top.
3. Drizzle with olive oil.
4. Bake until garlic is tender and lightly browned and tomatoes are wrinkled and collapsing, 30 to 45 minutes, depending on size of cloves and tomatoes.
5. While tomatoes bake, prepare eggs.

rosemary, cherry, garlic, extra virgin olive oil, salt, heavy cream, eggs, mixed herbs

Taken from cooking.nytimes.com/recipes/9556 (may not work)