Honey-Roasted Tomatoes
This dessert was inspired by “Tomato Tim” Stark of Eckerton Hill Farm at the Union Square farmers’ market in New York City. We were talking one morning and he gave me some tomatoes that were so sweet they tasted like berries. So I roasted them and paired them with super-ripe blackberries for an after-dinner fruit salad. Use a mix of tiny tomatoes for the best-looking and -tasting dessert.
Recipe information
Yield
serves 4 to 6 on it¿s own or 12 as part of fourplay
Ingredients
For the Streusel
For the Tomatoes
To Serve
Preparation
For the Streusel
Step 1
Heat the oven to 350°F or 325°F on convection. Line a small rimmed baking sheet with a Silpat or parchment.
Step 2
Put the butter and sugar in the bowl of a standing mixer fitted with the paddle. Beat at medium speed until creamy. Add the all-purpose flour, almond flour, chopped almonds, and salt and mix at low speed until crumbly.
Step 3
Gather the streusel by the handful and compact it in your hands. Break it into small clumps onto the baking sheet.
Step 4
Bake until golden brown, about 20 minutes, stirring the streusel about halfway through baking. Let cool on a rack.
For the Tomatoes
Step 5
Heat the oven to 200°F or 175°F on convection.
Step 6
Put the tomatoes in a small baking dish. Toss with the honey, the olive oil, and salt to taste.
Step 7
Roast until the tomatoes start to collapse but still look intact, 1 1/2 to 2 hours (currant tomatoes will roast more quickly). Let cool on a rack.
To Serve
Step 8
Combine equal amounts of the sorbets in a bowl, stirring just enough to make swirls.
Step 9
Cut some of the tomatoes and blackberries in half. Toss the blackberries with the tomatoes. Spoon into small bowls. Top each with a scoop of the mixed sorbets and sprinkle streusel over everything.
make it simpler
Step 10
You could substitute your favorite salty-buttery cookie for the almond streusel, and crumble it on top.
