Slow-roasted Tomatoes with Hot Honey

SERVES 4

PREP TIME: 15 minutes TOTAL TIME: 1¾ hours

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

1½ lbs. mixed firm-ripe heirloom

tomatoes

2 tbsp good-quality olive oil

1 tsp whole coriander seed

1 tsp whole fennel seed

Kosher salt

¼ cup honey

1 hot, flavourful 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

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 centres.

MAKE HOT HONEY AND 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.