Honey roasted cherry tomatoes make for a simple yet flexible dish.
When slow roasted, cherry tomatoes caramelize and become even sweeter than they are when raw. Here we serve them on farro salad with a sprinkle of goat cheese. If you have a nice baguette handy you can serve honey roasted cherry tomato bruchetta to your guests. I’ve tossed them into angel hair pasta with pine nuts, fresh chopped basil and smoked turkey, cubed for a satisfying summer supper. They can also be served on top of a veggie salad to add a layer of flavor that will amaze and impress your guests.
Just fyi: tomatoes are packed full of beneficial nutrients and antioxidants rich source of vitamins A and C and folic acid, biotin, molybdenum, and vitamin K. They are also a very good source of copper, potassium, manganese, dietary fiber, vitamin A (in the form of beta-carotene), vitamin B6, folate, niacin, vitamin E, and phosphorus.
These honey-roasted tomatoes are wonderful hot or cold. Sweet and tangy. Enjoy.
Honey-Roasted Cherry Tomato Recipe
- 1 lb cherry tomatoes
- 2 cloves garlic
- 1 tbsp. Waxing Kara Honey
- 3 tbsp. olive oil or sunflower oil
- 1 pinch salt and freshly ground pepper to taste
Preheat oven to 375 F.
Lightly oil roasting pan.
Halve the tomatoes and place them cut side up in the pan. They should fit snugly with little or no space between them.
Crush garlic with a pinch of salt, then beat it with honey, olive oil and a good grinding of pepper.
Spoon this sticky, garlicky mixture over the tomatoes.
Roast for about 30 minutes, until golden, juicy and bubbling.
Recipe by Joyce C Wallace, RN, Certified Health Coach. Joyce is a health advocate, avid gardener and passionate cook. She recently published a book, Navigating the Food Jungle filled with delightful recipes that are also good for you.