Honey-Roasted Cherry Tomatoes

Ingredients

• 1 pound cherry tomatoes 
• 1 tablespoon clear honey 
• 2  garlic cloves 
• 3 tablespoons olive oil 
• 4 servings flaky sea salt and pepper black freshly ground

Equipment

• oven
• roasting pan

Directions

1. Preheat the oven to 375°F/190°C. Lightly oil a roasting pan. Halve the tomatoes and place them, cut side up, in the dish. They should fit snugly with little or no space between them.
2. Crush the garlic with a pinch of salt, then beat it with the honey, olive oil, and a good grinding of pepper. Spoon this sticky, garlicky mixture over the cherry tomatoes. Roast for about 30 minutes, until golden, juicy, and bubbling.
3. Hugh Fearnley-Whittingstall is a renowned British broadcaster, writer, farmer, educator, and campaigner for sustainably produced food. He is the James Beard Award-winning author of seven books. Hugh established the River Cottage farm in Dorset, England in 199
4. Visit www.rivercottage.net.