Honey Roasted Tomatoes

Honey Roasted Tomatoes are a fun spin on traditional roasted tomatoes, and they make for a tasty summertime side dish. They're drizzled with olive oil and honey, then roasted with onions until they're soft and paired with fresh mozzarella cheese. 

This honey roasted tomatoes recipe is hands down one of my favorite summer side dishes. If you're unsure about the honey + tomatoes combination, I urge you to give it a shot. It's an incredibly simple recipe that you can make for lunch or as a side with dinner.

Recipe features

• A tasty way to use up all of the tomatoes from your garden
• A quick and easy side dish to any meal that's ready in under 30 minutes
• Pairs perfectly with quinoa crusted salmon or lamb burgers

Ingredient notes:

Tomatoes - Preferably cherry or grape

Mozzarella - Can sub burrata

Thyme - Optional, and preferably fresh instead of dried

Step-by-step instructions

Step 1: Slice tomatoes. If you're using grape tomatoes, this step isn't entirely necessary, but if you're using medium/large tomatoes, I do recommend slicing them in half. Then, add the tomatoes and onion to a bowl and drizzle them with honey and olive oil.

Step 2: Place on a baking sheet. Grease a baking sheet with nonstick spray (or use parchment paper), then pour the tomatoes out onto the sheet and bake them at 350° for 15-20 minutes, or until the tomatoes have burst.

Step 3: Add the cheese. Once the tomatoes and onion are roasted, transfer them to a bowl, then add the cheese (and thyme) and stir to combine. At this point, you should add salt and pepper to taste, and maybe even a little extra honey.

Tips and tricks

• For the oil, I almost always recommend olive oil or avocado oil
• Feel free to use more onion if you want this to be more on the savory side

How long will this keep in the fridge?

Roasted vegetables (or in this case, fruit) of any kind is best served fresh. I don't recommend making this dish ahead of time. However, if you happen to have leftovers, you can store this in an air-tight container in the refrigerator for up to 48 hours. To reheat: place everything in the microwave (again, this recipe is best when eaten fresh).

I can't find mozzarella pearls

If you have trouble finding them, try using regular fresh mozzarella and slicing/tearing it into bite-sized pieces. Or, you can use burrata cheese instead.

More side dishes

• Fried Tomatoes with Corn Salsa
• Grilled Corn Kale Salad
• Feta Harissa Roasted Carrots

If you made this recipe, be sure to leave a comment and star rating below. Thanks!

Honey Roasted Tomatoes

Honey Roasted Tomatoes are a fun spin on traditional roasted tomatoes, and they make for a tasty summertime side dish. They're drizzled with olive oil and honey, then roasted with onions until they're soft and paired with fresh mozzarella cheese. 

5 from 4 votes

Print Pin Rate

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Servings: 2

Author: Erin

Ingredients

• 11 oz. grape or cherry tomatoes
• 1 tablespoon olive oil
• 2 tablespoon honey or more to taste
• ⅓ cup red onion sliced
• ½ cup mozzarella pearls
• ¼ teaspoon fresh thyme optional
• Salt and pepper to taste

Instructions

• Preheat oven to 350°.
• Place tomatoes in a bowl and drizzle them with oil and honey. Add the sliced red onion to the bowl, and then place mixture onto a nonstick or foil-lined baking sheet.
• Roast tomatoes for 15-20 minutes, or until tomatoes have burst.
• Pour tomatoes into a bowl, add fresh mozzarella, thyme, salt, and pepper and enjoy!

Notes

*Calories are an estimation and are per serving

-These tomatoes are best served fresh, so I don't recommend making them ahead of time

-Can't find mozzarella pearls? Try using regular fresh mozzarella and slicing it into bite-size pieces. Alternatively, you can use burrata cheese. 

Nutrition

Calories: 249kcal | Carbohydrates: 27g | Protein: 8g | Fat: 14g | Saturated Fat: 5g | Cholesterol: 22mg | Sodium: 185mg | Potassium: 430mg | Fiber: 2g | Sugar: 23g | Vitamin A: 1488IU | Vitamin C: 23mg | Calcium: 163mg | Iron: 1mg

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UPDATE NOTE: This post was originally published in June 2017. It was updated with new text and photos in August 2020.