Roasted Cherry Tomatoes with Orange and Cardamom

• 2 pints stemmed cherry tomatoes (ample 4 cups)
• 1½ tablespoons olive oil

Heat the oven to 500°F with a rack in the center.

Put the tomatoes into a shallow 9-×-13-inch roasting pan. Add the olive oil and roll the tomatoes in it until thoroughly coated. Sprinkle with the salt. Roast for 10 minutes. Shake the pan to turn the tomatoes around. Add the orange zest, garlic