Oozing slow roasted Sungold Tomatoes drizzled with Hot Honey

recipe adapted by from Brooklyn restaurant Misi for easy home cooking

Adapted from Brooklyn restaurant Misi, these oozing slow roasted sungold tomatoes drizzled with hot honey + fennel & coriander seeds are mind-bendingly easy to make. Roast until they turn gooey, the sugars caramelize and their skins begin to slightly wrinkle. Here’s The Secret Ingredient’s recipe in Issue 38 of the WARKITCHEN.

Ingredients: (serving size: 1 serving)

• 22 sungold tomatoes

• generous sprinkling of fennel seeds

• generous sprinkling of coriander seeds

• scant sprinkling of salt

• scant drizzling of olive oil

• 6 mint leaves

• 6 basil leaves

• light drizzle hot honey

For the hot honey:

• 1 tbsp raw honey

• ⅛ tsp chili oil

Method:

• Wash and dry sungold tomatoes, then cut them seamwise in half. Place on a tray lined with parchment paper, flat side up. Generously sprinkle fennel seeds and coriander seeds on sungolds. Lightly season with salt and olive oil to taste. Cook in oven at 200°F for 3-4 hours, until they have shriveled up a bit but still have a gooey complexion.

• Make the hot honey. In a saucepan over medium heat, add the honey and chili oil. Stir to combine and let the honey warm up for a more runny consistency. If you have a gentle palate, taste the mixture in between adding small increments of chili oil to achieve a heat level you prefer.

• Plate the sungolds edge to edge, face side up. Sparingly drizzle the warmed hot honey over the sungolds in a swirling pattern. Garnish with mint and basil leaves.

Demonstration of Harrison of The Secret Ingredient putting finishing touches on the sungolds. Subscribe to his letter for more hit restaurant recipes adapted for easy home cooking!

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The Secret Ingredient’s recipe was published in Issue 38 of the WARKITCHEN. Read the full issue here. Explore the full WARKITCHEN archive here. Enjoy the experience 🥂