There is just going to be me and DH for Thanksgiving this year, so I am
going to make this as a small side.

From Lindsay Olive Recipes:

Ingredients
1 pint (2 cups) grape or cherry tomatoes
1 cup Lindsay® Ripe Pitted Olives
1 cup Lindsay® Greek Kalamata Pitted Olives
1 cup Lindsay® Garlic Stuffed Spanish Olives
1 tablespoon herbs de Provence blend or a mix of dried rosemary and thyme
8 whole garlic cloves, peeled
1/4 cup olive oil
1/4 teaspoon freshly ground black pepper


Directions:
Heat oven to 425°F. In a medium bowl, combine all ingredients; mix well.
Transfer mixture to a 15x10-inch jelly roll pan. Bake 15 to 20 minutes or
until the tomatoes have shriveled and browned lightly. Cool on the pan.
Transfer to a shallow bowl. Serve at room temperature.