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Broiled tomatoes on a platter.
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Broiled Tomatoes with Honey and Crushed Chile Pepper

A drizzle of honey and sprinkling of crushed dried chile pepper, such as Aleppo-style pepper or Urfa biber, makes these juicy broiled tomatoes the perfect elegant appetizer, light snack or easy side dish.


  • 1 pound Campari tomatoes, halved
  • Extra-virgin olive oil, for drizzling
  • Honey, for drizzling
  • Aleppo-style pepper or Urfa biber, for sprinkling , (see Note)
  • Flaky sea salt and freshly ground black pepper


  • Position an oven rack 6-to-8 inches from the heat and preheat the broiler. Arrange the tomatoes cut side up on a flameproof baking sheet or baking pan and drizzle them lightly with olive oil. Broil for 3 to 5 minutes, until the tomatoes are juicy and slightly softened but not collapsing. Transfer to a platter.
  • Drizzle the tomatoes with honey and a bit more olive oil. Sprinkle with the Aleppo-style pepper or Urfa biber. Season with flaky sea salt and freshly ground black pepper. Serve warm or at room temperature.


Note: Aleppo-style pepper gets its name from the Syrian city of Aleppo although it's often sourced from Turkey or other countries. It has a deep red color and mild fruity flavor that's reminiscent of sun-dried tomatoes. Urfa biber is a Turkish chile from the Urfa region of the country. It's also flaky and mild but it has a much deeper maroon color. The flavor is slightly smoky and is more reminiscent of raisins. If you cannot find either one, try substituting another mild dried red chile that you crush yourself. In a pinch, you can substitute everyday crushed red pepper but it's much spicier, so use it sparingly.
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