Honey-Roasted Tomatoes

• 3 tablespoons (42g) unsalted butter, softened
• 3 tablespoons (37g) sugar
• Scant 1/2 cup (55g) all-purpose flour
• 2 tablespoons (15g) almond flour
• 2 tablespoons (17g) sliced almonds, chopped
• 1/2 teaspoon (2g) coarse salt
• 1 pint (453g) ripe red grape or currant tomatoes
• 2 tablespoons (40g) honey, preferably lavender
• 2 teaspoons (17g) extra-virgin olive oil
• Coarse salt
• Tomato Sorbet (page 237)
• Lemon-Basil Sorbet (page 233)
• 6 ounces (170g) blackberries

1. Heat the oven to 350F or 325F on convection.
2. Line a small rimmed baking sheet with a Silpat or parchment.
3. Put the butter and sugar in the bowl of a standing mixer fitted with the paddle.
4. Beat at medium speed until creamy.
5. Add the all-purpose flour, almond flour, chopped almonds, and salt and mix at low speed until crumbly.
6. Gather the streusel by the handful and compact it in your hands.
7. Break it into small clumps onto the baking sheet.
8. Bake until golden brown, about 20 minutes, stirring the streusel about halfway through baking.
9. Let cool on a rack.
10. Heat the oven to 200F or 175F on convection.
11. Put the tomatoes in a small baking dish.
12. Toss with the honey, the olive oil, and salt to taste.
13. Roast until the tomatoes start to collapse but still look intact, 1 1/2 to 2 hours (currant tomatoes will roast more quickly).
14. Let cool on a rack.
15. Combine equal amounts of the sorbets in a bowl, stirring just enough to make swirls.
16. Cut some of the tomatoes and blackberries in half.
17. Toss the blackberries with the tomatoes.
18. Spoon into small bowls.
19. Top each with a scoop of the mixed sorbets and sprinkle streusel over everything.
20. You could substitute your favorite salty-buttery cookie for the almond streusel, and crumble it on top.

unsalted butter, sugar, flour, flour, almonds, salt, red grape, honey, extravirgin olive oil, salt, tomato sorbet, lemonbasil sorbet, blackberries

Taken from www.epicurious.com/recipes/food/views/honey-roasted-tomatoes-376783 (may not work)