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 with a sprinkling of flaky sea salt on top.
Recipe information
Yield
Serves 4
Ingredients
Preparation
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
Crush the garlic with a pinch of salt, then beat it with the honey, olive oil, and a good grinding of pepper. Spoon this sticky, garlicky mixture over the cherry tomatoes. Roast for about 30 minutes, until golden, juicy, and bubbling.
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Reviews (31)
Back to TopGrill a mess of cod, halibut or mahi-mahi and then serve with this topping. The perfect summer meal!
karuza
Charleston
6/5/2021
Grill cod, halibut and mahi-mahi and then top with these tomatoes. The perfect summer meal for those of us watching our carbs. You will think you’ve died and gone to food heaven!
karuza
Charleston, SC
6/5/2021
Delicious. Used grape tomatoes, cut side up in the pan. They don’t stay in place well and not really sure it was the make or break factor of the dish so might not bother with that step next time : ) Mine took quite closer to 50 min to get golden but my convection is slow. Served with the Epi recipe for quinoa patties and worked well! Lots of uses so will make again for sure.
ritajoyholmberg6443
Vancouver, Canada
6/20/2020
These were wonderful. Used mixed colors of cherry and grape tomatoes on a cookie sheet the first time, and a ceramic baking dish the second. Both worked. Great on toast, as shown, or accompanying a simple roast chicken.
fdinolfo
San Miguel de Allende, Mexico
8/8/2018
This is the first WOW recipe I've tried in a long time. Made a half batch with two dozen just-off-the-vine Sweet 100s. Could have eaten them all straight from the pan, so delicious!
Susan W,
southeastern WI
8/2/2018
Made as directed but just tastes like cooked tomatoes with some extra sweetener. Not interesting; one could double the garlic and add some herbs but the honey might fight with them so I'll just look for another recipe.
Anonymous
California
7/26/2016
This was so popular at the gathering I brought it to. I put in extra garlic and also mixed in some fresh Italian parsley when it came out of the oven. Also, I didn't bother arranging it in the pan as stated in the recipe, I just spread out the tomatoes on foil lined baking sheet and it worked fine. it was good straight out of the oven still hot but it was really the best about an hour later when it was just room temperature. Served it over Burrata cheese on baguette slices. people thought it was kind of like a bruschetta but couldn't quite place their finger on what was different about it. I got multiple requests for the recipe and it was one of the first things gone. Would definitely make again.
tsee
CA
7/7/2016
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