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Share your recipes September 2013

Rainbow Kitchen

Honey-roasted Cherry Tomatoes

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Serves 4

 

1 lb cherry tomatoes

2 garlic cloves

1 tablespoon honey (preferably raw. From a local source, if possible, to help fend off seasonal allergies)

3 tablespoons olive oil

Salt and pepper to taste (preferably unprocessed sea salt and freshly ground pepper)

 

Pre-heat oven to 375 F. Halve the tomatoes and place them, cut side up in a lightly oiled roasting pan.

Crush the garlic with a pinch of salt, then beat in with the honey, olive oil and pepper. Roast for about 30 minutes until golden, juicy and bubbling. A beautiful addition to any plate.

 


Allison's Article:

Some Sweets, Some Spice and Some Slightly Sour: End-of-Summer Veggies to Savor Anew




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Allison St. Claire loves to dream about, study, grow, play with, prepare and ultimately enjoy eating great food.

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