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Honey-Roasted Cherry Tomatoes

September 6, 2013
by Shannon Hepburn

Hugh Fearnley-Wittingstall‘s latest book highlights vegetables, not because he’s a vegetarian but because he believes most everyone should be eating more veg – a lot more.  Fearnley-Wittingstall is known for eating and cooking with sustainable and humanely raised food – his beliefs go hand in hand with what we at Farmers To You hold to be true.

If you get a chance to peruse his book, River Cottage Veg, at your local bookstore you’ll be treated to sumptuous photos and inspired vegetarian creations.

If you’re wondering about how to serve these tomatoes you have numerous options:  they work well with ANYTHING grilled, tossed with pasta or rice,  scooped onto a piece of crusty bread – maybe with a smear of cheese, on top of a pizza, tossed in a salad, folded into an omelet, or eat them as is.


Serves: 4
  • 1 pound cherry tomatoes
  • 2 garlic cloves
  • 1 tablespoon honey
  • 3 tablespoons olive oil or sunflower oil
  • Flaky sea salt and freshly ground black pepper (use whatever salt you have on hand)
  1. Preheat the oven to 375°F. 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.