This Honey Roasted Tomatoes recipe is an easy summertime side dish that adds a subtle sweetness to traditional roasted tomatoes.
I have a feeling July 4 weekend will forever hold a special place in my heart. First of all, it’s a holiday weekend—woohoo!–and secondly, it’s our anniversary weekend! Gimme all the food and all the love please and thank you. While I’ve always enjoyed July 4, it’s definitely going to be a little more special this year.
If you can’t tell, I’m in a good mood, so BRING ON THE FOOD. As for plans, Miguel’s sister and her husband are coming into town tomorrow and staying through Sunday, and then Sunday-Monday Miguel and I will be hanging out—he said he has something planned which means I’m going to have to step my game up next year—and Tuesday I think we’re going to see a Riverhounds game (the non-MLS Pittsburgh soccer team) and watch fireworks afterward.
I hope you have fun weekend plans, and I really hope “make food” is on your to-do list. If you need an easy side dish, look no further than these honey roasted tomatoes!
How do we feel about tomatoes as a side? If you like tomatoes, then you’ll love this dish, and if you’re on the fence about tomatoes in general but happen to love honey, then I think you’ll still enjoy this dish. We all know that roasted tomatoes are WAY better than raw tomatoes, or at least I think so. I’m pretty sure it’s a texture thing… surprise, surprise. Anyway, they pair surprisingly well with honey+red onions.
Though the mozzarella cheese is optional, well, it really isn’t. Tomatoes and mozz are a perfect combo in my book, plus add a little salt, and little pepper and heck, maybe even a little thyme and you’ve got yourself the perfect side dish. Viola!Print
Honey Roasted Tomatoes
- Prep Time: 10 mins
- Cook Time: 20 mins
- Total Time: 30 mins
- 1 container (approx. 11 oz.) cherry or grape tomatoes
- 1 tbsp olive oil
- 2 tbsp honey, or more to taste
- 1/3 cup red onion, sliced
- 1/2 cup mozzarella pearls
- Pinch of thyme
- Salt and pepper to taste
- Preheat oven to 350°.
- Slice half of the tomatoes*, and then place all of the tomatoes into 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!
*I only sliced half of the tomatoes because I like the variety of sliced and whole tomatoes, but if you prefer all sliced tomatoes then slice all of them!