Okay, I promise. This will be the last cherry tomato recipe in our “Now We’re Cooking” series. I believe we have had three before this as I have searched for new and improved ways to find ways to cook or prepare my bountiful supply of these small red morsels. The five “volunteer” vines in my garden really outdid themselves, but finally I am getting fewer and fewer – and I miss them already!
Jill Smith forwarded me this recipe from a friend. Sounds great!
A new recipe alert, said the friend. I made this last night – yummy! Thought you might like it. I doubled it and it fit nicely in a jellyroll pan, and then roasted on the grill.
Honey-Roasted Cherry Tomatoes
1 pound cherry tomatoes
2 garlic cloves
1 tablespoon honey
3 tablespoons olive oil
Flaky sea salt and freshly ground black pepper
Preheat the oven to 375°F. 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. Crush the garlic with a pinch of salt, and 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.