Thursday, September 19, 2013

Recipe of the Week: Honey Roasted Tomatoes

It's tomato season in the northwest.....the time of year when our tomatoes are finally red and ready for picking.  If your like me, all my tomatoes are ripe at once.

There are only so many good and unique things you can do with ripe tomatoes and I think this idea is pretty good and the possibilities are endless for this condiment.


Honey-Roasted Tomatoes


1 lb tomatoes (the original recipe calls for cherry, but I think you could use any type)
2 garlic gloves
1 tablespoon honey
3 tablespoons olive oil
Sea salt and pepper


Preheat oven to 375F.  Lightly oil a roasting pan.  Halve tomatoes (larger tomatoes I might quarter) and place them cut side up in the pan.  They should fit snuggly in the dish with little or no space between them.

Crush garlic with a pinch of salt, then beat it with the honey, oil and salt and pepper.  Spoon the honey-garlic mixture over the tomatoes and roast for 30 minutes, until golden brown.

Notes - These tomatoes can be a topper for risotto or pasta, serve as a compliment to grilled steak, chicken or fish or make a wonderful bruchetta topping with a soft cheese (goat) and fresh dill or basil.