Oven-Roasted Tomatoes with Goat Cheese

Oven-Roasted Tomatoes with Goat Cheese Recipe
Randy Mayor
"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.

Yield:

6 servings (serving size: 2 tomato halves)

Recipe from

Nutritional 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

Ingredients

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

Preparation

Preheat oven to 200°.

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

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

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.

Note:

Michel Nischan,

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

March 2006
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