{"id":3807,"date":"2020-11-25T11:18:41","date_gmt":"2020-11-25T11:18:41","guid":{"rendered":"https:\/\/azeitonaverde.pt\/our-country-living\/honey-baked-cherry-tomatoes\/"},"modified":"2020-12-29T14:31:43","modified_gmt":"2020-12-29T14:31:43","slug":"honey-baked-cherry-tomatoes","status":"publish","type":"post","link":"https:\/\/azeitonaverde.pt\/en\/our-country-living\/recipes\/honey-baked-cherry-tomatoes\/","title":{"rendered":"Roasted tomato with olive oil and honey"},"content":{"rendered":"

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Serves 4<\/h4>\n

[\/et_pb_text][et_pb_text _builder_version=”4.7.0″ _module_preset=”9505b219-0336-45fc-b886-b9558b3bdd4c” max_width=”100%” max_width_last_edited=”off|desktop” locked=”off”]<\/p>\n

20 cherry tomatoes<\/p>\n

[\/et_pb_text][et_pb_text _builder_version=”4.7.0″ _module_preset=”9505b219-0336-45fc-b886-b9558b3bdd4c” max_width=”100%” max_width_last_edited=”off|desktop” locked=”off”]<\/p>\n

5 sprigs thyme<\/p>\n

[\/et_pb_text][et_pb_text _builder_version=”4.7.0″ _module_preset=”9505b219-0336-45fc-b886-b9558b3bdd4c” max_width=”100%” max_width_last_edited=”off|desktop” locked=”off”]<\/p>\n

50 ml Azeitona Verde premium edition organic olive oil<\/p>\n

[\/et_pb_text][et_pb_text _builder_version=”4.7.0″ _module_preset=”9505b219-0336-45fc-b886-b9558b3bdd4c” max_width=”100%” max_width_last_edited=”off|desktop” locked=”off”]3 tablespoons of balsamic vinegar[\/et_pb_text][et_pb_text _builder_version=”4.7.0″ _module_preset=”9505b219-0336-45fc-b886-b9558b3bdd4c” max_width=”100%” max_width_last_edited=”off|desktop” locked=”off”]1 dessert spoon of organic honey from wildflowers Azeitona Verde[\/et_pb_text][et_pb_text _builder_version=”4.7.0″ _module_preset=”9505b219-0336-45fc-b886-b9558b3bdd4c” max_width=”100%” max_width_last_edited=”off|desktop” locked=”off”]<\/p>\n

Sea salt<\/p>\n

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Black pepper<\/p>\n

[\/et_pb_text][et_pb_text _builder_version=”4.7.0″ _module_preset=”default” max_width_last_edited=”off|tablet” locked=”off”]<\/p>\n

Method<\/h4>\n
    \n
  1. Preheat the oven to 200\u00baC<\/li>\n
  2. Place the tomatoes, garlic and thyme in a non-stick ovenproof dish.<\/li>\n
  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.<\/li>\n
  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.<\/li>\n<\/ol>\n

    [\/et_pb_text][\/et_pb_column][\/et_pb_row][\/et_pb_section][et_pb_section fb_built=”1″ custom_padding_last_edited=”on|desktop” admin_label=”Popup – #undefined” _builder_version=”4.6.6″ _module_preset=”default” custom_padding=”||0px||false|false” custom_padding_tablet=”10px|20px|10px|20px|true|true” custom_padding_phone=”” da_disable_devices=”off|off|off” locked=”off” da_is_popup=”off” da_exit_intent=”off” da_has_close=”on” da_alt_close=”off” da_dark_close=”off” da_not_modal=”on” da_is_singular=”off” da_with_loader=”off” da_has_shadow=”on”][et_pb_row custom_padding_last_edited=”on|tablet” _builder_version=”4.6.6″ _module_preset=”default” width=”100%” max_width=”90%” max_width_tablet=”100%” max_width_phone=”” max_width_last_edited=”on|tablet” custom_padding=”0px||||false|false” custom_padding_tablet=”||20px||false|false” custom_padding_phone=””][et_pb_column type=”4_4″ _builder_version=”4.6.6″ _module_preset=”default”]<\/p>\n

    [et_pb_divider divider_weight=”1px” _builder_version=”4.7.0″ _module_preset=”default” height=”1px”][\/et_pb_divider]<\/p>\n

    [\/et_pb_column][\/et_pb_row][et_pb_row custom_padding_last_edited=”off|desktop” _builder_version=”4.6.6″ _module_preset=”default” width=”100%” max_width=”90%” max_width_tablet=”100%” max_width_phone=”” max_width_last_edited=”on|tablet” custom_padding=”||0px|||” custom_padding_tablet=”||20px||false|false”][et_pb_column type=”4_4″ _builder_version=”4.6.6″ _module_preset=”default”][et_pb_text _builder_version=”4.7.0″ _module_preset=”default” text_font=”Nunito Sans|700|||||||” text_font_size=”20px” text_orientation=”center” custom_margin=”||40px|||” text_font_size_tablet=”18px” text_font_size_phone=”” text_font_size_last_edited=”on|tablet” header_font_size_last_edited=”off|tablet” locked=”off”]<\/p>\n

    In this article<\/h3>\n

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    Learn how to prepare this recipe from the book “Da Horta Para a Mesa: Boa Comida, Boa Vida” by Azeitona Verde.<\/p>\n","protected":false},"author":1,"featured_media":3182,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"on","_et_pb_old_content":"","_et_gb_content_width":"","footnotes":"","_links_to":"","_links_to_target":""},"categories":[80],"tags":[],"class_list":["post-3807","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipes"],"yoast_head":"\nRoasted tomato with olive oil and honey • Azeitona Verde<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/azeitonaverde.pt\/en\/our-country-living\/recipes\/honey-baked-cherry-tomatoes\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" 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