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This recipe is for honey roasted tomatoes. They are so sweet and delicious, and are perfect for a side dish or as tapas.
When I was pregnant with Easton, my fiance and I went to Portugal for our babymoon. (We had actually planned the trip before finding out I was pregnant, so it ended up being a babymoon by default).
While my fiance was enjoying all the port and sangria, I was eating everything in site. One of the most memorable things I ate there was honey roasted tomatoes at a quaint tapas bar.
They were AMAZING. They were sweet, almost melt-in-your-mouth cherry tomatoes…so simple, yet so good.
This is my take on honey roasted tomatoes. They are delicious as a side dish or appetizer.
What kind of tomatoes should I use?
I would definitely recommend using cherry or grape tomatoes. They have a stronger, more concentrated flavor than larger tomatoes. And, they are naturally bite-sized, which make them easy to eat and perfect for tapas and side dishes.
If you decide to use other tomatoes for this dish, the cooking times may vary. Here’s a quick guide to roasting different types of tomatoes.
How can I serve Honey Roasted Tomatoes?
Honey roasted tomatoes can be served as:
- a side dish
- part of a cheese platter
- tapas
- part of a pasta, orzo or couscous salad
- a pizza or bruschetta topping
My favorite way to eat these Honey Roasted Tomatoes is on toasted, crusty sourdough bread, with boursin cheese and fresh basil. This, with a nice glass of wine is HEAVEN.
How do you make honey roasted tomatoes?
Ingredients:
- 3 cups of cherry or grape tomatoes
- 3 tablespoon of extra-virgin olive oil
- 6 tablespoons of honey
- salt to taste
Step 1: Preheat the oven to 350º F.
Step 2: In a bowl, mix the oil and honey together.
Step 3: Toss the tomatoes in the oil and honey mixture and add salt to taste.
Step 4: Place the tomatoes on a sheet pan lined with foil. Then, fold the foil around the tomatoes to create a “bowl”. Make sure the foil keeps the tomatoes close together, so they can roast in the honey and juices.
Step 5: Cook for 30-40 minutes, until the tomatoes start to burst. (I cook them for the full 40 minutes because I like them extra soft, but it’s a matter of personal preference.)
Step 6: Transfer the tomatoes, along with the roasting liquid, to a serving dish. Serve hot, room temperature, or cold. Store leftovers in an airtight container for up to 5 days. Enjoy!
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- Teriyaki Glazed Corn
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Honey Roasted Tomatoes
Ingredients
- 3 cups cherry or grape tomatoes
- 3 tablespoons extra-virgin olive oil
- 6 tablespoons honey
- salt to taste
Instructions
- Preheat the oven to 350º F.
- In a bowl, mix the oil and honey together.
- Toss the tomatoes in the oil and honey mixture and add salt to taste.
- Place the tomatoes on a sheet pan lined with foil. Then, fold the foil around the tomatoes to create a “bowl”. Make sure the foil keeps the tomatoes close together, so they can roast in the honey and juices.
- Cook for 30-40 minutes, until the tomatoes start to burst. (I cook them for the full 40 minutes because I like them extra soft, but it’s a matter of personal preference.)
- Transfer the tomatoes, along with the roasting liquid, to a serving dish. Serve hot, room temperature, or cold. Store leftovers in an airtight container for up to 5 days. Enjoy!
Notes
- The basic proportions for this recipe are to use 1 tablespoon of extra-virgin olive oil and 2 tablespoons of honey for each cup of tomatoes.
- My favorite way to serve honey roasted tomatoes is on toasted crusty sourdough bread, with boursin cheese and fresh basil. YUM!
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