From our own tomato plants that were torturing us with green fruit to the point we were thinking we’d only make green tomato chutney this year and are now flooding us with ripe red tomatoes every day; famine or flood.
Honey Roasted Cherry Tomatoes – serves 4 as a starter
- 500g cherry tomatoes
- 2 garlic cloves
- 1 tbsp clear honey
- flaky sea salt
Preheat the oven to 190ºC/Gas Mark 5. Lightly oil a medium-sized roasting dish.
Halve the tomatoes and put them, cut side up, in the dish so they fit snugly.
Crush the garlic with a pinch of salt, then beat it with the honey, olive oil and a generous grinding of black pepper. Spoon this sticky mixture over the tomatoes, then roast for about 30 minutes or until golden and bubbling.
Serve piled on toast with a sprinkling of sea salt flakes on the top.
(Original recipe from River Cottage Veg Everyday! by Hugh Fearnley-Whittingstall, Bloomsbury, 2011.)