Serves 4-6 as a side, more as an appetizer.
Roasting brings out the deep richness of tomatoes and onions, complemented here with a drizzle of honey and the sweet aroma of our Kandy Spice. This dish is tasty with cheese, roast chicken, pork chops or poached fish.
3 cups cherry tomatoes, cut in half
1 cup very thin onion “half-moon” slices
3 tablespoons olive oil
2 teaspoons honey
1/4 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
1 teaspoon Kandy Spice blend
1 lemon, for zest
Preheat the oven to 375°. Pour 2 tablespoons of oil into a 9” x 13” rimmed, metal baking sheet. Use your fingers to spread the oil out over the bottom of the pan.
Arrange the tomatoes, cut side up, in a single layer on the oiled sheet. Arrange the onions in a mound on top of the tomatoes. Drizzle the remaining oil over the vegetables, and sprinkle with salt and pepper. Drizzle the honey over the vegetables, then sprinkle the Kandy spice over them.
Roast for 30–40 minutes until the tomatoes are collapsed and the onion tips are deeply browned. Take the baking sheet out of the oven. Grate the lemon zest over the vegetables, then allow them to cool to room temperature right on the pan, which will allow the tomatoes to reabsorb most of the juices.
Best served at room temperature. Covered, this dish will keep in the fridge for a day or two.
Our Kandy Spice blend was inspired by the city in central Sri Lanka where we source our fair-trade cinnamon. It blends sweet spices, including cinnamon, cardamom, mace, and fennel with black pepper and ginger, which give it some sparkle. Try it when baking desserts and in savory dishes or mulled wine.