Sunday supper: Slow-Roasted and Fresh Cherry Tomato Salad with Feta, Basil and Honey

Serves 4.

Note: Author Eden Grinsh­pan is a self-proclaimed "tomato freak" who came up with this salad to get her fix and to showcase tomatoes in both their raw and roasted form. Serve this with plenty of crusty bread to sop up all the delicious juices that mingle at the bottom of the bowl. From "Eating Out Loud," by Eden Grinshpan (2020, Clarkson Potter). Urfa pepper is a very hot dried Turkish chile pepper.

Roasted tomatoes:

• 3 c. cherry tomatoes

• 1 head of garlic, separated into cloves (about 12), but unpeeled

• 2 tbsp. extra-virgin olive oil

• 1 tbsp. honey

• Kosher salt and freshly ground black pepper

Dressing:

• 1 tbsp. plus 1 tsp. red wine vinegar

• 1 tsp. honey

• 1/2 tsp. kosher salt, plus more to taste

• 3 tbsp. extra-virgin olive oil

For serving:

• 3 c. cherry tomatoes, halved

• 1/2 small red onion, finely chopped

• 1/3 c. feta

• Urfa pepper or red chile flakes

• Flaky sea salt

• Crusty bread, such as sourdough, for serving

Directions

To roast the tomatoes: Preheat the oven to 300 degrees. In a baking dish, combine the cherry tomatoes, garlic, olive oil, honey and pepper. Sprinkle with kosher salt and black pepper to taste and use your hands to give everything a good toss. Roast until the tomatoes are blistered, soft and caramelized, about 1 hour. When they are cool enough to handle, peel the garlic cloves.