Best 9 Tomato Honey Recipes

PAN ROASTED SALMON STEAKS WITH SHERRY VINEGAR-HONEY GLAZE AND SPICY TOMATO RELISH AND PARSLEYED POTATOES

Steps:

• For the Spicy Tomato Relish: Combine all ingredients in a medium bowl and let rest at room temperature for 30 minutes. For the Salmon: In a small saucepan over high heat, reduce the vinegar to 1/4 cup. In a mixing bowl, combine the vinegar syrup with the mustard, honey and ancho chile powder and season to taste with salt and pepper. Let rest at room temperature for 30 minutes. Heat the tablespoon of oil in a medium saute pan until almost smoking. Brush the salmon on both sides with the glaze. Place in the pan and cook until lightly golden brown. Place in the oven and continue cooking for 5 to 6 minutes for medium doneness. Remove from the oven brush again with the glaze. For the Potatoes: Melt the butter over medium heat in a large saute pan. Add the potatoes and toss to coat with the butter, let cook 5 minutes. Add the parsley and season with salt and pepper to taste.;

HERB 'N HONEY CUCUMBER TOMATO SALAD

Steps:

• Layer cucumbers, tomatoes, green onions, and basil in a bowl; top with feta cheese. Drizzle rice wine vinegar over the surface; top with honey.

HONEY-LIME GRILLED SKIRT STEAK WITH AVOCADO-TOMATO RELISH

Steps:

• Combine honey, lime juice, soy sauce, parsley and black pepper in a small bowl. Marinate the skirt steak for 1 hour using one-half of the honey mixture. Preheat grill to medium-high heat.
• Place steaks on grill and cook for 5 minutes on each side or until desired degree of doneness. Let steaks rest 4 minutes before slicing. Pour remaining honey mixture on top of the sliced steak. Serve with Avocado-Tomato relish.
• For relish: In a mixing bowl, gently mix all ingredients together making sure not to overmix. Let sit for 20 minutes before serving. Divide evenly to garnish the Honey-Lime skirt steak.

GRILLED CORN, AVOCADO & TOMATO WITH HONEY LIME DRESSING RECIPE - (3.9/5)

Steps:

• Remove husks from corn and grill over medium heat for 10 minutes. The corn should have some brown spots and be tender and not mushy. Set aside and let cool. Slice the tomatoes in half, dice the avocado and chop the cilantro. Combine the sliced tomatoes, avocado, cilantro and grilled corn and honey lime dressing and mix gently so everything is evenly coated. Be careful not to mash the avocados. Let the salad sit for 10-15 minutes to let flavors mingle. HONEY LIME DRESSING: Add all the dressing ingredients in a small bowl and whisk to combine. Set aside. Combine the salad and dressing together and Enjoy!

TOMATO CROSTATA WITH HONEY-THYME GLAZE

Steps:

• Make the crust: In a food processor, briefly pulse together flour, cornmeal and salt. Add butter and cheese and pulse until mixture forms chickpea-size pieces (3 to 5 one-second pulses). Add ice water 1 tablespoon at a time, up to 6 tablespoons, pulsing occasionally until mixture is just moist enough to hold together. Form dough into a ball, wrap with plastic and flatten into a disk. Refrigerate at least 2 hours.
• Meanwhile, line a rimmed baking sheet with a double layer of paper towels. Spread out tomato slices in a single layer. Sprinkle with 1 teaspoon salt and let sit for at least 1 hour and up to 3 hours.
• In a skillet over medium heat, combine vinegar, honey and thyme sprigs and bring to a simmer; let simmer 2 minutes, then transfer to a bowl. Wipe out skillet, then add olive oil and garlic. Cook garlic for 2 to 3 minutes, or until garlic is golden and caramelized. Remove garlic and finely chop. Reserve garlic oil.
• Line a rimmed baking sheet with parchment paper. Lightly flour a work surface and rolling pin. Gently roll out dough to a 1/4-inch thickness, dusting with flour if dough is sticking. Transfer dough to baking sheet and return to fridge for another 20 minutes.
• Heat oven to 425 degrees. Pat tomatoes dry with paper towels. Brush tomatoes with honey mixture (reserve the thyme sprigs). Leaving a 3-inch border, distribute cheese, garlic and half the chopped thyme leaves on center of crust. Add black pepper to taste, then layer tomatoes in an overlapping pattern, maintaining the 3-inch border. Drizzle garlic oil over tomatoes, sprinkle with remaining thyme leaves and lay the reserved whole thyme sprigs on top. Gently fold crust up around tomatoes, making a 2-inch border.
• In a small bowl, whisk egg and 1 teaspoon water. Using a pastry brush, brush egg wash over crust and sprinkle top of crostata with flaky salt. Bake for about 35 minutes, until pastry is deeply golden brown. Serve warm or at room temperature.

DRESSING ESSENTIALS: SUMMER TOMATO & HONEY DELIGHT

Steps:

• 1. PREP/PREPARE
• 2. Gather your Ingredients (mise en place).
• 3. Blanch, peel, roughly chop the tomatoes, and drain the excess liquid.
• 4. Add all the ingredients, except the olive oil, to a blender, or food processor fitted with an S-Blade.
• 5. Blend until the ingredients are completely liquefied.
• 6. Chef's Note: I'm using white pepper; as opposed to black pepper because it has a nice sweet heat.
• 7. Chef's Note: You can't over-blend this dressing, so go for it.
• 8. Leaving the blender on high, slowly drizzle the olive oil into the ingredients, until they begin to thicken slightly.
• 9. Chef's Note: Slowly adding oil in this manner is called creating an emulsion.
• 10. Cover, and place in the fridge overnight before using for the first time.
• 11. Chef's Note: This dressing will stay fresh in the fridge for 5 to 7 days... that is, if it lasts that long.
• 12. PLATE/PRESENT
• 13. Serve over some fresh Summer greens. Enjoy.
• 14. Keep the faith, and keep cooking.

HONEY-LIME GRILLED STEAK W/ AVOCADO-TOMATO RELISH

Steps:

• 1. Combine honey, lime juice, soy sauce, parsley and black pepper in a small bowl. Marinate the skirt steak for 1 hour using one-half of the honey mixture. Preheat grill to medium-high heat.
• 2. Place steaks on grill and cook for 5 minutes on each side or until desired degree of doneness. Let steaks rest 4 minutes before slicing. Pour remaining honey mixture on top of sliced steak. Serve with relish.
• 3. For relish: In a mixing bowl, gently mix all ingredients together making sure not to overmix. Let site for 20 minutes before serving. Divide evenly to garnish the Honey-Lime skirt steak.

STICKY HONEY, TOMATO AND MUSTARD CHICKEN

Steps:

• Preheat the oven to 425°F In a large roasting tin, mix together the honey, Worcestershire or soy sauce, ketchup and mustard. Season to taste.
• Add the chicken and toss well until it's evenly coated, then bake for 15 minutes.
• Turn the chicken pieces over and bake for another 15 minutes. Spoon off any surface fat from the sauce.
• Turn the chicken over again, add the tomatoes and coat in the sauce. Bake for a further 5 minutes, until the chicken is cooked, the tomatoes are tender and the sauce is sticky.
• Serve with potato wedges and salad.

TOMATO HONEY

Steps:

• 1. Prepare the tomatoes and peaches by putting them in boiling water until the skins slide off easily. Remove pits from peaches. Cut both fruits up and put into large stainless steel kettle along with the zest of the lemons.
• 2. Cook over medium high heat until it comes to a boil. Reduce heat to medium low heat. Stirring constantly, for 20 minutes. Line a colander with a few layers of cheese cloth. Set this over a large pan and allow to drain completely. Squeeze to get all the liquid. Measure the liquid as you put it back into the stainless steel kettle.
• 3. For every two cups of liquid, add the juice of 1 lemon and 1 pound of sugar.
• 4. Bring to a boil over medium high heat, stirring constantly, boil until the liquid thickens like jelly (about 1/2 hour). Pour into hot sterilized pint jars to 1/2 inch from the rim of the jars. Wipe the rims with sterilized hot cloth. Place lids and rings. Set on a towel lined surface to cool and seal for 24 hours before putting in the pantry for storage.
• 5. This looks and tastes like honey, and can be uses as you would honey.