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Oven-Roasted Tomatoes with Goat Cheese

Randy Mayor
Yield 6 servings (serving size: 2 tomato halves)
"I like to dry my own tomatoes," says Michel Nischan. "That way, I can control the moisture content and have tomatoes that are moist, meaty, and syrupy with the concentrated flavor of sun-dried tomatoes. Ripe peaches, figs, cherries, apricots, and nectarines can also be dried using this method." Use good-quality aged balsamic vinegar to bring out the sweetness of the fruit.


  • 6 medium tomatoes, halved (about 1 1/4 pounds)
  • 2 tablespoons extravirgin olive oil, divided
  • 1 tablespoon balsamic vinegar
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 tablespoons crumbled goat cheese
  • 12 rosemary sprigs

Nutrition Information

  • calories 88
  • caloriesfromfat 65 %
  • fat 6.4 g
  • satfat 1.7 g
  • monofat 4 g
  • polyfat 0.6 g
  • protein 2.4 g
  • carbohydrate 6.5 g
  • fiber 1.9 g
  • cholesterol 4 mg
  • iron 0.5 mg
  • sodium 189 mg
  • calcium 31 mg

How to Make It

  1. Preheat oven to 200°.

  2. Place a wire rack over a baking sheet; set aside.

  3. Combine tomatoes, 1 tablespoon oil, and vinegar; toss gently. Place tomatoes, cut sides up, on rack. Sprinkle with salt and pepper.

  4. Bake at 200° for 6 hours or until tender and slightly syrupy (do not overbake or tomatoes will be tough and chewy). Remove from oven; cool completely. Place 1/2 teaspoon cheese onto each tomato half. Fold slightly; secure each tomato half with 1 rosemary sprig. Place on a serving platter; drizzle with the remaining 1 tablespoon oil.

Homegrown Pure and Simple: Great Healthy Food from Garden to Table