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Our Country Living Magazine

Roasted tomato with olive oil and honey

Learn how to prepare this recipe from the book "Da Horta Para a Mesa: Boa Comida, Boa Vida" by Azeitona Verde.

Serves 4

20 cherry tomatoes

5 sprigs thyme

50 ml Azeitona Verde premium edition organic olive oil

3 tablespoons of balsamic vinegar
1 dessert spoon of organic honey from wildflowers Azeitona Verde

Sea salt

Black pepper

Method

  1. Preheat the oven to 200ºC
  2. Place the tomatoes, garlic and thyme in a non-stick ovenproof dish.
  3. Place the olive oil, balsamic vinegar and honey in a tightly closed jar and shake until thoroughly mixed, drizzle over the tomatoes. Remove thyme leaves off the stems and sprinkle.
  4. Add some freshly ground black pepper and place in the oven for 20 minutes. Serve on slices of bread or as a side dish with grilled fish or meat.

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