Get Misi's recipe: oozing slow roasted Sungold Tomatoes drizzled with hot Honey

the flavor of summer in your mouth

After having eaten my way through every vegetable dish at Missy Robbins’ pasta-centric restaurant Misi, I can safely say that this is one of my top three favorites. Former New York Times food critic Pete Wells concurred with his 2018 review: “Misi Is Much More Than a Pasta Restaurant”.

This recipe is mind-bendingly easy to make. Simply halve and season your tomatoes, then let slow roast in the oven for a few hours until the sungolds turn gooey, the sugars caramelize and the skins begin to slightly wrinkle.

Note: This dish is best in the summertime when sungold season is in full swing.

Recipe difficulty rating: beginner!

Ingredients: (serving size: 1 serving)

• 22 small round sungold tomatoes

• Generous sprinkling of fennel seeds (see photo below)

• Generous sprinkling of coriander seeds (see photo below)

• scant sprinkle of sugar

• scant sprinkle of salt

• Olive oil (Monini brand preferable)

Garnish:

• 6 small mint leaves

• 6 small basil leaves

• Light drizzle hot honey

• Light drizzle olive oil

Hot Honey recipe:

• 1/2 cup clear honey

• 2 tbsp chili crisp (can pick your favorite brand)

Cooking Appliances:

• sheet tray

• parchment paper

• oven

• cup or jar for storing hot honey

Instructions:

Wash and dry sungold tomatoes. Cut sungold tomatoes seamwise in half. Place on a tray lined with parchment paper, cut face side up. Generously sprinkle fennel seeds and coriander seeds on sungolds. The point of this is for them to land on and around the goey sungold insides. Lightly season with salt, sugar, and olive oil to taste. Cook in oven at 225 degrees F. Cook for approximately 4 hours; take sungolds out when they have shriveled up a bit and are gooier, not hydrated but also not darkened on the skin from being in the oven.

Make the hot honey: stir to combine clear honey with your preferred brand of chili crisp in a cup or jar. Start with less chili crisp, taste and add more to the heat level you prefer. Make sure a good mix of chili oil and chili flakes are being added from your chili crisp.

Plate the sungolds edge to edge, so that they are not overlapping. Garnish with small leaves of mint and basil that have had their stems picked off. Lightly drizzle a touch of hot honey and olive oil in a circular swirl pattern over the sungolds to finish. 

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