Roast tomato salad with warm honey

Ingredients

• 12 tomatoes Camone or Mini San Marzano
• 5 tbsp extra virgin olive oil
• 1 tbsp of dried thyme
• 1 garlic clove, finely chopped
• 4 tbsp honey
• 1 small handful of watercress or arugula

 
Preparation

Preheat the oven to 200°C. Halve the tomatoes and place them in an oiled oven dish, base up. Mix 4 tbsp olive oil with the thyme and 1 finely chopped clove of garlic. Sprinkle over the tomatoes and gently rub into the flesh.

Roast the tomatoes for approx. 20-25 min in the oven until they start to sizzle and the edges are slightly coloured. Remove from the dish onto a plate; add honey to the juices in the oven dish and heat. Scoop the honey into a sieve, spread over the tomatoes, and add some watercress or arugula. Be careful not to eat your fingers too!

Chef: Mrs. Angélique Schmeinck