Oven Roasted Tomatoes With Goat Cheese |
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Prep Time: 15 Minutes Cook Time: 375 Minutes |
Ready In: 390 Minutes Servings: 6 |
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From the March 2006 issue of Cooking Light. These are an excellent starter with the Mushroom and Garlic Pizza recipe I am posting and a tossed green salad. When I prepared these, I only had small salad tomatoes on hand (about the size of large cherry tomatoes)...they were perfect bites of flavor. Ingredients:
6 medium tomatoes, halved |
2 tablespoons extra virgin olive oil, divided |
1 tablespoon balsamic vinegar |
1/2 teaspoon kosher salt |
1/4 teaspoon fresh ground black pepper |
2 tablespoons goat cheese, crumbled |
12 rosemary sprigs |
Directions:
1. Preheat oven to 200°F.
2. Place a wire rack over a baking sheet; set aside.
3. Combine tomatoes, 1 tablespoon oil, and vinegar; toss gently.
4. Place tomatoes cut sides up on rack. Sprinkle with salt and pepper.
5. Bake at 200F for 6 hours, or until tender and slightly syrupy (do not overbake or tomatoes will be tough and chewy).
6. Remove from oven; cool completely.
7. Place 1/2 teaspoon cheese onto each tomato half. Fold slightly; secure each tomato half with 1 rosemary sprig.
8. Place on serving platter; drizzle with remaining 1 tablespoon oil.
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