Tuesday, April 02, 2013


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.


Unknown said...

75% of the times I visit Sicily Scene I leave hungry! Thanks, Pat.

Claude said...

Just decided to try this last evening to complement a meal of plain pork chops and boiled potatoes. Adding honey to balsamic is pure genius. And the dish was so deliciously tasty and colourful. Merci encore une fois, Welshcakes, for your inspired cooking. You could call this recipe: "Ooh la la Tomatoes!"

Rosaria Williams said...

I love inventions! Enjoy! That honey jar must have turned on the inspirational button.

(I jar my oven-baked tomatoes and keep them in the refrigerator under oil for days when I need something to brighten a dish!)

Welshcakes Limoncello said...

Hi, Nick. I hope you're hungry in a good way! Claude, I am so flattered that you tried it and liked it! Thanks for the vote of confidence. Hi, Rosaria. Yes, it was that jar of honey that did it!

Welshcakes Limoncello said...

PS - Claude: I will change its name to that!


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