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Decorating & Design

Slow-Roasted Tomatoes With Hot Honey

Top Chef Canada judge Chris Nuttall-Smith had these on a recent trip to NYC, at Misi. You can also make them in the oven, if you prefer.

Ingredients


Serves 4

  • 1 1⁄2 lbs. mixed firm-ripe heirloom tomatoes
  • 2 tbsp good-quality olive oil
  • 1 tsp whole coriander seed
  • 1 tsp whole fennel seed
  • Kosher salt
  • 1⁄4 cup honey
  • 1 hot, flavorful chili pepper (a scotch bonnet pepper is a good start), sliced. If you’re spice averse, start with a quarter of the pepper and be sure to remove and discard seeds

Directions

Prepare Tomatoes

  1. Halve tomatoes widthwise and place cut-side up in grill-safe skillet or pan. Drizzle with olive oil.
  2. With mortar and pestle, crack coriander and fennel, or place in zip-top bag and bash with rolling pin. Sprinkle over tomatoes and season with salt.
  3. Roast over very low heat (if using gas grill), or over indirect low coals (around 275°F) for 90 to 120 minutes, until tomatoes are shrivelled but still juicy in centers.

Make Hot Honey & Serve

  1. In small saucepan, combine honey and chili, and cook over low heat for 5 minutes (do not boil). Set aside to infuse.
  2. Remove tomatoes from heat, place on serving dish, drizzle hot honey over top, adjust seasoning and serve.

Source

House & Home June 2020

  • Photographer Maya Visnyei
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