Name: Roasted Cherry Tomato Relish
Prep time: 5 min
Total time: 30 min
Ingredients: 1 lbs cherry tomatos (sliced in half); 10 cloves garlic (press (or chop)); 3 tbsp honey; 1/4 cups olive oil; fresh chopped bails ((optional) )

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Warm or cold, this Roasted Cherry Tomato Relish is absolutely delicious. It’s perfect on toast but we’ve used it as a pasta sauce and the base for steamed mussels. In less than 30 minutes you will have an amazing flavor to enjoy immediately or later in the week.

What you need to make Roasted Cherry Tomato Relish:

Equipment:

1 cookie sheet
parchment paper
1 bowl

Produce:

1 lb cherry tomatoes 1lb cherry tomatoes (sliced ½)
10 cloves garlic (pressed)
fresh basil for garnish (optional)

Pantry:

¼ cup olive oil
3 tablespoon honey
salt and pepper

cherry tomato, garlic, salt, pepper, honey

Start by preheating the oven to 400°. Next, you’re going to want to line a large cookie sheet with parchment paper. I would say this is a must because the honey in the recipe can caramelize and is a pain in the butt to scrape off your cookie sheet. But parchment paper makes this super easy.

Next, you’re going to slice the cherry tomatoes in half and press (or chop) the garlic. I prefer using a garlic press, especially in this recipe because the garlic juice merges with that honey which helps the saucy quality. Once your ingredients are all prepped, combine the cherry tomatoes, garlic, honey, and salt in a bowl and toss it together so that all of the tomatoes are coated.

roasted cherry tomato relish on cooking sheet — cherry tomatoes on a cooking sheet lined with parchment

Roasted Cherry Tomato Relish — roasted cherry tomatoes on a cooking sheet

Place the tomatoes on a cookie sheet in a single layer. You want to make sure that the tomatoes are close to each other but not piled on top of each other. Season generously with salt and fresh ground pepper. Place in the oven for 20 minutes and check how they are coming along. At this point, you may want to rotate the cookie sheet and will probably want to cook them for another 5 to 10 minutes. You’ll know they’re done when the edges of the sauce are a little caramelized and browned. Most of the liquid in the tomatoes will have run out.

Finally, you’re going to have to use your oven mitts while you hold the pan and scrape the contents into a bowl. Don’t let the tomatoes cool on the pan, you want to capture all of the juices from the tomatoes while they’re still runny.

You can enjoy this Roasted Cherry Tomato Relish immediately or you can stick it in the refrigerator. Serve it warm or cold, it’s delicious both ways.

Check out my full list of Italian Summer Recipes.

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