Roasted Honey Bee Cherry Tomatoes
March 08, 2016
Categories: Side Dishes, Tomato, 5 Ingredients Or Less, One-Pot Meal, Mothers Day, Oven Roast, Fat Free, Gluten-Free Heart Healthy, Kosher, Low Cholesterol, Low Fat, No Eggs, Non-Dairy, Vegan, Vegetarian, Fresh Tomatoes, more
"This recipe is sweet and tangy, juicy and sticky cherry tomatoes and good served as a side dish that compliments meat or fish. Can also be used as a topping for rice or pasta and a yummy topping to be placed over toasted baguette, or ciabatta slices."
- Serving Size: 1 (131.6 g)
- Calories 131
- Total Fat - 10.4 g
- Saturated Fat - 1.5 g
- Cholesterol - 0 mg
- Sodium - 6.6 mg
- Total Carbohydrate - 9.8 g
- Dietary Fiber - 1.5 g
- Sugars - 7.3 g
- Protein - 1.2 g
- Calcium - 21.4 mg
- Iron - 0.6 mg
- Vitamin C - 16.3 mg
- Thiamin - 0 mg
Step by Step Method
Preheat the oven to 375°F.
Lightly oil a roasting pan that fits the tomatoes snugly as described in the next step below.
Halve the tomatoes and place them, cut side up, in the roasting pan. 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, Italian seasoning, and a good grinding of pepper. This process can be done with a mortar and pestle.
Spoon this sticky, garlicky mixture over the cherry tomatoes. Roast for about 30 minutes, until golden, juicy, and bubbling.
Serve over rice, on its own, or on toasted baguette or ciabatta bread slices.
- Roasting pan that aligns with size of tomatoes as described in the Method