Throughout the month we’re sharing ApiNZ member & trained chef Maureen Conquer’s delicious recipes here. We also welcome you to share your favourite recipes using honey, bee products and/or pollinated foods, tagging us on Facebook and using the hashtag #beewarenz17!
To see all recipes, go to Cooking with Honey.
Chili Honey Slow Roasted Tomatoes
- 6 large tomatoes
- salt and freshly ground pepper
- fresh red chili very finely chopped
- a few springs of fresh thyme
- 1-2 tbsp strong honey, ideally thyme honey
- olive oil to sprinkle
Preheat oven to 150 C.
Core and cut tomatoes in half. Place cut side up in a shallow baking paper lined roasting dish.
Season with salt, pepper, thyme and chili. Then drizzle over warmed honey and a smidgen of olive oil.
Bake until slightly shriveled, rich in flavour and colour. Great as a side dish hot or cold.