Monday, 18 May 2015
Honey Roasted Cherry Tomatoes
This is such a simple recipe, and although tomatoes are officially out of season at present, I just managed to buy some beautiful cherry tomatoes at the supermarket at a reduced price because they had passed the use by date, however were still in excellent condition. This recipe is taken from the River Cottage Veg Everyday cookery book, and whilst I am not vegetarian, we are reducing our meat consumption to what it was, and a dish like this marries beautifully with risotto, grilled or roasted vegetables, or just to quote Hugh Fearnley-Whittingstall, "piled on toast with a sprinkling of flaky sea salt on top." Perfect. So simple and so delicious. The original recipe uses 1 tablespoon of honey, however I think this could even be reduced to 1/2 tablespoon if you prefer things a little less sweet like me. This depends on how sweet your tomatoes are as well.
500g cherry tomatoes
2 garlic cloves
1 tablespoon clear honey
3 tablespoons olive oil
Sea salt and freshly ground black pepper
Preheat the oven to 190 deg. C/Gas Mark 5. Lightly oil a a medium roasting dish or pie dish. Halve the tomatoes and place them, cut side up, in the dish. Ensure they fit snugly with little or no space between them.
Crush the garlic with a pinch of salt, then beat it with the honey, olive oil and a good grinding of pepper. Because I had quite large organic garlic cloves from nearby Eungella, I mashed them up in my pestle and mortar with the salt and mixed the rest of the ingredients in the bowl.
Spoon the gooey, garlicky mixture over the cherry tomatoes.
Roast for about 30 minutes, until juicy and bubbling.