Honey roasted vine tomato bruschetta


  • 500g vine tomatoes
  • 2 garlic cloves
  • 1 tablespoon clear honey
  • 3 tablespoons olive oil
  • Flaky sea salt and freshly ground black pepper
  • Baguette or other bread
4 serves
4 serves


  • Preheat the oven to 190°C. Lightly oil a roasting dish / casserole dish. Quarter the tomatoes and place them, cut side up in your oven dish. They should fit snugly with little or no space between them.
  • Crush the garlic clove into a small container and add a pinch of salt, then beat it with the honey, olive oil, and about 1/2 teaspoon of pepper.
  • Spoon the mixture over the vine tomato quarters & roast for about 30 minutes, until golden, juicy, and bubbling, remove from the oven & set to the side to cool.
  • Slice up your baguette and grill until golden brown
  • Once the tomatoes have cooled to a warm temperature, spoon the sticky tomatoes onto a slice of grilled baguette, season with a sprinkling of salt to taste. Enjoy!

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