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Roast Cherry Tomatoes and Homemade Rye.
As tomatoes can quickly derail the delicate nuances in a Chardonnay, a sweetened, roasted element to them will do the matchmaking.
To make Chardonnay the hero, keep it simple and serve it with homemade rye. You can also forage some edible flowers to make it look pretty.
Serves 4
- 500g cherry tomatoes
- 2 garlic cloves
- 1 tablespoon organic honey
- 3 tablespoons olive oil
- Flaky sea salt and freshly ground black pepper
Preheat the oven to 190°C. Lightly oil a roasting pan. Halve the tomatoes and place them, cut side up, in the dish. They should fit snugly with little or no space between them.
Crush the garlic with a pinch of salt, then beat it with the honey, olive oil, and a good pepper grinding. Spoon this sticky, garlicky mixture over the cherry tomatoes. Roast for about 30 minutes, until golden and juicy.
Serve this with beetroot, rocket, poached tomatoes and an avo or burrata for a creamy element. Feel free to butter the rye for that extra rich element.
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