Preheat the oven to 200'C.
Place the veal escalopes between two pieces of cling film and use a rolling pin to gently roll them out in to thinner escalopes.
Remove the cling film and cover one side with pancetta, turn over and place a few sage leaves inside. Roll the escalopes up with the pancetta on the outisde, the sage leaves in the middle and secure with a toothpick to make the saltimbocca.
Warm the honey in a frying pan and allow to caramelise, then add the tomatoes and the fresh herbs. Leave it to cook for 2 minutes. Deglaze the pan with the tomato vinegar, remove from the heat and keep warm.
Heat a frying pan and add a dash of olive oil. Sear each side of the saltimbocca. Transfer to the oven for 5 minutes until the veal is cooked pink in the middle.
Serve the veal with the tomatoes and a drizzle of the honey dressing.
«This recipe also works well with oven roasted tomatoes on the vine.»