Honey-Roasted Tomato Spread

A glass jar containing savoury roasted tomato spread with a spoonful of roasted tomato spread in the background. The dishes rest on a white tablecloth.

Let’s face it, unless you live in a warm climate year-round winter tomatoes will always be things of underwhelming mediocrity. So what’s the antidote to several months of off-season tomatoes? You take a tried-and-true cooking method like slow-roasting and you add a generous drizzle of honey (and sundried tomatoes just to be sure). Blitzing the slow-roasted honey-coated tomatoes with a few other familiar savoury ingredients results in a spread so full of deep tomato flavour it may as well have been made with tomatoes cut fresh from the vine.

What to do with honey-roasted tomato spread

  • Make a sophisticated yet simple pasta dish: Prepare your favourite pasta noodles as directed, reserving a scant cup of salted pasta water before draining. Add the honey-roasted tomato spread to the hot pasta, using about 2 tablespoons of the spread per serving and thinning it with the pasta water. Top with more chopped olives, fresh oregano or basil, and plenty of good parmesan.
  • Add to grilled cheese: Spread a thick layer of honey-roasted tomato spread onto one half of a grilled cheese as it’s being prepped. Fresh cow or buffalo milk mozzarella, Chèvre Noir (or other aged goat cheddar), and Taleggio are all excellent pairings.
  • Use as a cheese or charcuterie accoutrement: Honey-roasted tomato spread can be used as-is or piled onto a thick layer of labneh or Greek yogurt.
  • In egg dishes: Either use as a topping for eggs or incorporate it directly into omelettes, quiches, and frittatas.
  • With roasted chicken and pork: A spoonful of honey-roasted tomato spread will do wonders to liven up roasted chicken and pork. Alternately, rub the spread directly onto the poultry or meat to infuse it with delicious Mediterranean flavours.
Two spoons resting on a decorative plate. One contains honey-roasted tomato spread the other capers.

Honey-Roasted Tomato Spread

Yields:

1 generous cup of honey-roasted tomato spread

Ingredients:

2 pints cherry or grape tomatoes (or any other small, sweet tomatoes)

8 cloves of garlic, papery skins removed and left whole

1 large sprig of fresh rosemary

2 sprigs of fresh thyme

2 sprigs of fresh oregano

2 Tbsp. olive oil + 2 Tbsp. olive oil, divided

2 Tbsp. honey

Kosher salt and freshly cracked black pepper, to taste

Juice of 1/2 a lemon

8-10 kalamata olives, pits removed

1 tsp. capers, in brine or salted and rinsed

2 Tbsp. sundried tomatoes in oil, drained and roughly chopped

Special equipment:

Sharp chef’s knife

Cutting board

Measuring cups and spoons

Roasting pan or rimmed baking sheet

Parchment paper or silicon baking mat

Kitchen tongs

Food processor

Method:

  1. Preheat the oven to 275° Fahrenheit/135° Celsius.
  2. Line a roasting pan or rimmed baking sheet with parchment paper or a silicon baking mat.
  3. Spread the tomatoes, garlic cloves, rosemary, thyme, and oregano evenly across the roasting pan or baking sheet.
  4. Drizzle the tomatoes, garlic, and fresh herbs with 2 tablespoons of olive oil, the honey, and a generous sprinkling of kosher salt and freshly cracked pepper. Use your hands to toss everything together, making sure the oil and honey are evenly distributed.
  5. Roast the tomatoes for 60-90 minutes, gently stirring the contents of the baking sheet with a spatula.
  6. The tomatoes are done once they’ve collapsed and have developed a jammy texture.
  7. Remove the remaining sprigs of fresh herbs and scrape the tomatoes and garlic cloves into a food processor (make sure you get any pan juices, too!).
  8. Add the remaining 2 tablespoons of olive, lemon juice, kalamata olives, capers, and sundried tomatoes. Blitz until the mixture is thoroughly combined, scraping down the sides with a spatula.
  9. Transfer the honey-roasted tomato spread to a sealed container or glass jar and store for up to 2 weeks.

I am a monster, but I am also in love with Austra (they’re no stranger to Music With Dinner). Despite feeling like I’ve taken a swan dive into a drowning pool, I can almost feel the truth of “I don’t feel nothing, anymore.” Everything about this song is my current truth as I’m experiencing it. The energy of this song is frenetic and uncomfortable, the vocals are questioning, searching, resigning. In what feels like several weeks of oscillation between overwhelming sadness and total loss of feeling, the euphonic depth of Austra’s Future Politics is the perfect, darkest cloak to hide behind.

Austra – I’m A Monster

Fresh Fig and Blueberry Frozen Yogurt

A tray full of pink fig and blueberry frozen yogurt covered with dried blueberries.It wasn’t until a few years ago that I fell in love with fresh figs, even then the path to get there was full of resistance. In truth, I can’t stand dried figs. Maybe this all stems from childhood, during the wild heyday of Fig Newtons. For some reason my mom refused to buy them and I would leverage trades with my lunch mates for the contraband Fig Newtons. The reason that I wanted one of these cookies up until that point was that I was sure it was filled with chocolate, not horribly seedy dried fig paste. You can imagine my surprise the first time I actually tasted a fresh fig, they have such a soft and delicate flavour, like bursting sweet bulbs full of sangria coloured fruit. I buy them up as I find them in mid-summer, quartering and freezing any excess figs before they become too soft. When frozen, they’re absolutely wonderful in salad dressing, smoothies, and homemade frozen yogurt, their pulpy pink interiors providing a creamy, thickening effect in your recipe. The dried blueberries are wonderfully chewy once frozen and then slightly defrosted but are not crucial to the overall success of the recipe.

case of green fresh figs

fresh fig and blueberry frozen yogurt:

1 cup frozen fresh figs, quartered

1 1/2 cups frozen blueberries

2 Tbsp. honey + more for drizzling

1/2 cup Greek yogurt

1/2 cup dried blueberries

Combine all of the ingredients except for the dried blueberries in a food processor and blitz until a cohesive creamy texture. This might take a few minutes and include several rounds of scraping the sides down with a rubber spatula. Fold in the dried blueberries and transfer to a loaf baking tin in the freezer. Freeze for at least another 1/2 hour before topping with a small or generous amount of drizzled honey.

Pikauba with Fresh Figs on a plate

Bright bowl of fruit salad with figs, plums, and nectarines

Plate of fresh Brillat-Savarin with fresh figs.

 

It feels like fall here tonight, if only fleetingly (despite a fondness for summer fruit I am most at home nestled into a pile of pillows and books on a rainy autumn Sunday afternoon). Fall means the sadness of Broadcast and the warm coat of melancholia it inspires, if only in the most nostalgic sense of the word.

Broadcast – Corporeal