I had the great fortune of going camping with friends this past weekend, and the even greater fortune of being sent home from out trip with three great big bags of fresh, organic, homegrown produce. Zucchini, lemon cucumbers, peaches, nectarines, summer pears, and two kinds of tomatoes, slicers and Sweet 100s. I. Was. Thrilled. It meant a week of not going to the market for anything; a pantry week full of the best produce money can’t buy.
Sunday night I made a big marinated vegetable salad (post to follow on that one), and tonight I roasted a bunch of the cherry tomatoes with olive oil, honey and herbs, to serve over risotto. In the fewest words possible, they were so good. And you know me, I don’t eat identifiable tomatoes in any form or fashion, I can taste when they’ve even been introduced to my sandwich when I go to the deli. But these guys? I could eat them all day long. On dolloped on risotto like tonight, or spread on a baguette, tossed with pasta and some leftover grilled chicken, you name it. They’d be great all alone, with a spoon, at room temperature. I may never make tomatoes another way again.
Honey Roasted Cherry Tomatoes
Adapted from Epicurious
3 cups of cherry tomatoes, any variety, rinsed and stem ends removed
1 medium shallot, peeled and thinly sliced
1 teaspoon fresh lemon thyme or regular thyme, minced
3-4 large sage leaves, rolled and thinly sliced into a chiffonade (or chopped works too)
Salt and pepper
2 T. olive oil
1 T. honey
Preheat oven to 375*F. Slice tomatoes in half or quarters for ones that are a bit bigger. Place in a large skillet (cast iron if you have one). Add in shallot and herbs and toss together. Sprinkle on a bit of salt and pepper, about as much as you’d use to season a salad. Drizzle on olive oil and honey and toss all to coat, spreading back out in the pan to a mostly even layer. Roast for 35-40 minutes or until juicy and bubbling.