Recipes

Roasted Cherry Tomatoes
Chef Anne Cornell
Makes 6 servings

1 pound         cherry tomatoes
2 med. cloves  garlic
2-3 Tbsp         clear honey, depending on how sweet the tomatoes are
3 Tbsp            olive oil
                     flaky sea salt and freshly ground black pepper

Preheat the oven to 375°F. Lightly oil a roasting pan or sheet pan.

Halve the cherry tomatoes and place them, cut side up, on the pan. They should fit snugly with little or no space between them.

In a medium bowl, crush the garlic with a pinch of salt. Whisk in 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. 

To serve, place slices of the steak or chicken on each plate and top with a generous spoonful of Roasted Cherry Tomatoes.

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