Coconut and Ginger Roasted Cherry Tomatoes
A recipe for Coconut and Ginger Roasted Cherry Tomatoes from the cookbook, Fusão! These tomatoes come together with only a few minutes of prep for a vibrant accompaniment to seafood, meat, and more.
Servings 4 Servings
Ingredients
Tomatoes:
- 2 pounds 3 ounces (1 kilogram) ripe, sweet cherry tomatoes such as Datterini
- 1 cup scant (200 grams) full-fat coconut milk from a can, not a carton; mix well before measuring
- 1 ounce (30 grams) fresh ginger peeled and cut into short, thin matchsticks
- 1 ounce (30 grams) cilantro
- 6 whole bird's-eye chiles a mix of green and red
- 6 garlic cloves peeled and left whole
- 2 tablespoons honey or maple/agave syrup
- 1 teaspoon ground turmeric
- 1 teaspoon fine salt
To serve:
- olive oil
- 1 lime halved
Instructions
- Preheat the oven to 475˚F (250˚C), or as high as your oven will go.
- Put all the ingredients for the tomatoes into a baking dish that's just big enough to fit everything snugly in a single layer (a 15 inch/38 centimeter oval dish is perfect for this).
- Mix well, then roast for 35 minutes, or until the tomatoes are charred and the sauce is bubbling.
- Drizzle with a little oil and serve warm, with fresh lime squeezed on top.
- Chop the chiles and stir them back into the sauce if you want more heat.