These gorgeously sweet and tangy, juicy and sticky tomatoes are fantastic served on top of a simple, saffron-infused risotto. You can also serve them as a complement to almost any other grilled or roasted veg, but I particularly like them piled on toast with a sprinkling of flaky sea salt on top.

　　

Ingredients

Serves 4

　　1 pound/500g cherry tomatoes

　　2 garlic cloves

　　1 tablespoon clear honey

　　3 tablespoons olive oil

　　Flaky sea salt and freshly ground black pepper

　　

Step 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.

　　

Step 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.

　　Reprinted with permission from _River Cottage Veg: 200 Inspired Vegetable Recipes _ by Rebecca Katz with Mat Edelson. Copyright © 2011 by Hugh Fearnley-Whittingstall; photographs copyright © 2011 by Simon Wheeler. Published by Ten Speed Press, an imprint of the Crown Publishing Group, a division of Random House, Inc. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisherHugh 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 1998. Visit www.rivercottage.net.