Roasted Cherry Tomatoes with Garlic & Honey
Recipe type: Side Dish
Serves: 6
Few dishes are as versatile as these honey-roasted cherry tomatoes. This makes enough to generously serve 4 to 6 people, and hopefully some leftovers. Send some home to your guests in a pretty jar, or save them for topping bruschetta, tossing with handmade pasta, or spooning over grilled fish. Pairs impeccably with goat cheese, fresh basil, and aged balsamic.
  • 2 pounds cherry tomatoes, a mix of red and gold, halved
  • ⅓ cup good-quality olive oil
  • 2 tablespoons good-quality honey
  • 3 - 4 large garlic cloves, pressed
  • ½ teaspoon kosher salt
  • Freshly ground black pepper
  • Coarse finishing salt, such as Maldon or Fleur de sel
  1. Preheat the oven to 375°F. Place the tomatoes on a large roasting pan, cut side up. Whisk the olive oil, honey, and garlic together in a small bowl. Lightly brush or spoon the mixture over the tomatoes. Season with kosher salt and ground pepper.
  2. Bake, without disturbing, until the tomatoes are golden, juicy, and bubbling, 30 to 40 minutes. Season with coarse finishing salt. Serve warm or at room temperature.
Recipe by How to Decorate at