Honey Tomatoes Food

SLICED TOMATOES WITH HONEY-BALSAMIC DRIZZLE

Steps:

• Arrange sliced tomatoes on a serving dish. Season with salt and black pepper. Whisk together balsamic vinegar and honey and drizzle over tomatoes.

HONEY & THYME TOMATOES

Steps:

• Heat oven to 200C/fan 180C/gas 6. Halve the tomatoes and put them, cut side up, in a single layer in a large ovenproof dish or baking tray. Tuck a sliver of garlic into each tomato half and scatter over thyme leaves. Drizzle with the oil, season generously, then bake for 30-40 mins or until the tomatoes are soft and juicy. Leave to cool. Can be roasted and chilled up to 3 days ahead. Bring to room temperature before serving.
• To serve, carefully lift the tomatoes onto a serving plate and pour over some of the juices from the roasting dish. Whisk together the honey, vinegar, mustard and a little seasoning to make a dressing, drizzle over the tomatoes and scatter with a few more thyme leaves.

HONEY-ROASTED CHERRY TOMATOES

Steps:

• 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.
• 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.

HONEY-TOMATO BRUSCHETTA WITH RICOTTA

Steps:

• Preheat the oven to 300°F
• Line a large rimmed baking sheet with parchment paper.
• In a large bowl, toss the tomatoes with the olive oil, honey, thyme leaves, salt and pepper.
• Scrape the tomatoes onto the prepared baking sheet and turn them cut side up.
• Bake the tomatoes for about 1 hour and 25 minutes, until they begin to shrivel and brown; let cool.
• Preheat the broiler.
• Spread out the baguette slices on a baking sheet.
• Broil for about 30 seconds on each side, until the edges are golden brown.
• Spread the ricotta over the baguette slices and top with the slow-roasted tomatoes.
• Lightly drizzle the tomatoes with the buckwheat honey, sprinkle with the sliced basil and serve with additional buckwheat honey on the side.
• *The roasted tomatoes can be refrigerated for up to 2 days; bring to room temperature before serving.

TOMATO HONEY

Steps:

• Cover tomatoes with boiling water and let stand until the skins can be slipped off.
• Add sugar and let stand overnight.
• In the morning, pour off the syrup and boil until it is fairly thick.
• (I'm not sure how long this takes).
• Slice just the zest of the lemon, leaving the white bitter part out. Cut up the pulp, eliminating the seeds.
• Add tomatoes, lemons, and ginger.
• Cook until the tomatoes have a clear look and the syrup is like honey.
• Fill jelly glasses with mixture and seal.
• Enjoy!

TOMATO HONEY

Steps:

• 1. Prepare the tomatoes and peaches by putting them in boiling water until the skins slide off easily. Remove pits from peaches. Cut both fruits up and put into large stainless steel kettle along with the zest of the lemons.
• 2. Cook over medium high heat until it comes to a boil. Reduce heat to medium low heat. Stirring constantly, for 20 minutes. Line a colander with a few layers of cheese cloth. Set this over a large pan and allow to drain completely. Squeeze to get all the liquid. Measure the liquid as you put it back into the stainless steel kettle.
• 3. For every two cups of liquid, add the juice of 1 lemon and 1 pound of sugar.
• 4. Bring to a boil over medium high heat, stirring constantly, boil until the liquid thickens like jelly (about 1/2 hour). Pour into hot sterilized pint jars to 1/2 inch from the rim of the jars. Wipe the rims with sterilized hot cloth. Place lids and rings. Set on a towel lined surface to cool and seal for 24 hours before putting in the pantry for storage.
• 5. This looks and tastes like honey, and can be uses as you would honey.

BAKED FETA WITH BURST TOMATOES & CHILLI HONEY

Steps:

• Heat the oven to 180C/160C fan/gas 4. Put the feta in the centre of a baking dish, about 25cm x 20cm, and scatter the cherry tomatoes and red onion around the cheese.
• In a jug, whisk the olive oil with the garlic, chopped herbs, honey and some seasoning, then drizzle over the tomatoes and feta. Bake for 35-40 mins until the tomatoes have burst, and the feta is soft and lightly golden. Drizzle with a little extra chilli fusion honey and olive oil to serve, alongside some crusty bread and a green salad.