These gorgeously sweet and tangy, juicy and sticky tomatoes are fantastic served on top of a simple, saffron-infused risotto. You can also serve them as a complement to almost any other grilled or roasted veg, but I particularly like them piled on toast.
Ingredients
- 1 pound cherry tomatoes
- 2 Tbsp Garlic Infused Honey
- 2 Tbsp Black Pepper Infused Honey
- 3 tablespoons olive oil
- Sprinkle with sea salt
Step 1
Preheat the oven to 375°F/190°C. Lightly oil a roasting pan. Halve the tomatoes and place them, cut side up, in the dish. They should fit snugly with little or no space between them.
Step 2
With a pinch of salt, blend with the honey and olive oil. Spoon this sticky mixture over the cherry tomatoes. Roast for about 30 minutes, until golden, juicy, and bubbling.
Preheat the oven to 375°F/190°C. Lightly oil a roasting pan. Halve the tomatoes and place them, cut side up, in the dish. They should fit snugly with little or no space between them.
Step 2
With a pinch of salt, blend with the honey and olive oil. Spoon this sticky mixture over the cherry tomatoes. Roast for about 30 minutes, until golden, juicy, and bubbling.
