Honey-Roasted Tomatoes

Name: Honey-Roasted Tomatoes
Yield: serves 4 to 6 on it¿s own or 12 as part of fourplay
Ingredients: 3 tablespoons (42g) unsalted butter, softened; 3 tablespoons (37g) sugar; Scant 1/2 cup (55g) all-purpose flour; 2 tablespoons (15g) almond flour; 2 tablespoons (17g) sliced almonds, chopped; 1/2 teaspoon (2g) coarse salt; 1 pint (453g) ripe red grape or currant tomatoes; 2 tablespoons (40g) honey, preferably lavender; 2 teaspoons (17g) extra-virgin olive oil; Coarse salt; Tomato Sorbet (page 237); Lemon-Basil Sorbet (page 233); 6 ounces (170g) blackberries

December 9, 2011

This dessert was inspired by “Tomato Tim” Stark of Eckerton Hill Farm at the Union Square farmers’ market in New York City. We were talking one morning and he gave me some tomatoes that were so sweet they tasted like berries. So I roasted them and paired them with super-ripe blackberries for an after-dinner fruit salad. Use a mix of tiny tomatoes for the best-looking and -tasting dessert.

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