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Honey Roasted Cherry Tomatoes


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Honey Roasted Cherry Tomatoes

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


  1. 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.

  2. 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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