These gorgeously sweet and tangy, juicy and sticky tomatoes are fantastic served on top of a simple, saffron-infused risotto. You can also serve them as a complement to almost any other grilled or roasted veg, or piled on toast with a sprinkling of flaky sea salt on top.
- 1 pound/500g cherry tomatoes
- 2 garlic cloves
- 1 tablespoon clear honey
- 3 tablespoons olive oil
- Flaky sea salt and freshly ground black pepper
- Preheat the oven to 375°F/190°C. 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, 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.
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