I'm just starting to see really nice tomatoes in our green market. Summer is truly the time to savor the wonders of fresh tomatoes. This simple recipe really made me appreciate the complexity of the taste of a tomato.
The honey helped to highlight it's sweetness, the salt brought out it's flavor, and garlic and olive oil deepened the richness of the tomato... reminding me a little of how a good slow cooked tomato sauce tastes when it is made with quality tomatoes.
These roasted tomatoes are truly versatile. You can eat them solo on some crostini. I made them into a lunch by adding a spread of fresh ricotta cheese.
Honey Roasted Cherry Tomatoes are also good over pasta, or you can treat them as a salsa and top grilled chicken or seafood.
The chef Hugh Rearnley-Whittingstall suggests that you top a simple risotto with these beauties... I don't think you can go wrong with anything you pair this simply delicious dish with... enjoy.
This recipe was printed in Epicurious:
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