Roasted Tomatoes with Hot Honey, Feta and Balsamic

it's a dip, it's a side, it's a sauce, it's everything

The synergy between tomatoes, basil, balsamic, hot honey, garlic, red onion, and feta is exquisite. Not only are the components perfect together—sweet, spicy and salty—but roasting everything creates a blistered, heavenly soup of hot, flavor-blasted heaven. I love it because it compliments any carrier or format—fantastic on it’s own, as a side, on top of salmon or chicken, or as a dip with crackers or bread. The opportunities are endless. And it’s JUST ONE POT.

INGREDIENTS:

serves 3

• 2 cups cherry tomatoes

• 1 tsp balsamic vinegar

• 1/2 T hot honey, like Mike’s (or extra hot) — if you don’t have hot honey, use regular and add a good pinch of chili flakes or ~1/2 tsp cayenne/chili powder

• 1/4 cup diced red onion (about half an onion)

• 1/4 cup feta — I always prefer authentic greek feta (sheep/goat milk) that comes in the block

• 2 garlic cloves, thinly sliced

• fresh basil

• extra virgin olive oil

• pink salt and black pepper

• optional: Simple Mills, Top SEEDZ 6 Seed crackers, or bread for dipping

STEPS:

1. Preheat the oven to 425.

2. To a baking dish, add whole cherry tomatoes, a glug of extra virgin olive oil (around 1 T), balsamic, hot honey and garlic. Season well with salt and pepper, and toss to combine.

3. Roast for 30 minutes, or until tomatoes are caramelized, blistered and bubbling.

4. While it cooks, dice the red onion, break up the feta (if in block), and thinly slice the basil.

5. Remove the dish from the oven. Add red onion, feta, and basil. Stir to incorporate. Taste, seasoning with more salt and pepper if needed.

6. Serve immediately, with crackers if eating as an app. Enjoy!