Yes, I do know it's the beginning of April but I have named this recipe for the Ottobrata festival where I bought some "balsamic honey" in October. The other day it occurred to me that I ought to use it up so I invented this tomato recipe:
Put a rack in a roasting tin and cover the rack with baking parchment. Halve some cherry or other small tomatoes and place, cut side up, on the rack. Sprinkle over some coarse seasalt and black pepper, then add the herbs of your choice - I used rosemary and oregano. Drizzle over some balsamic honey - if you can't get this make up your own, using 2 tablesp runny honey and 2 tablesp balsamic vinegar. Roast the tomatoes in an oven pre-heated to 170 C for about 20 mins. You can serve them hot or cold, as an antipasto or as an accompaniment to roast meats.
