Tomatoes are one of those vegetables where you REALLY notice the difference between what you find in the supermarket versus the locally grown alternative. A fresh heirloom tomato is not only sweet, complex and flavorful, but easy on the eyes as well, ripening in lovely shades of red, orange, yellow and purple.

If you are a home gardener, then you know this about tomatoes – they are a cherished treat until suddenly, sometime in mid-July, you can’t get rid of them fast enough. This recipe is quick and easy to throw together, uses a lot of tomatoes, and can be enjoyed as an appetizer or even as a part of a light lunch.

Like all of our recipes, including those in our upcoming cookbook, this recipe is designed to be made with exclusively Vermont-grown ingredients, so you can keep it local and know exactly where your food is coming from.

Honey Roasted Cherry Tomatoes

Ingredients 

• 3 tablespoons butter
• 1 tablespoon honey 
• 24 ounces cherry tomatoes 
• 4 cloves garlic, minced
• 5 – 6 sprigs fresh thyme 
• 1 teaspoon salt
• ¼ teaspoon black pepper 
• 2 ounces feta

Instructions:

1. Preheat the oven to 425°F. 
2. Melt the butter and honey together over low heat. 
3. Toss the whole cherry tomatoes together with the melted butter and honey, minced garlic, thyme sprigs, salt, and black pepper. 
4. Spread the tomatoes in a single layer across a baking sheet and bake for 30 minutes at 425°F. 
5. Remove from the oven and remove the thyme sprigs from the tomatoes before serving. 
6. Top with crumbled feta to serve.