Oven-Roasted Tomatoes with Goat Cheese

"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 Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 88
  • Calories from fat: 65%
  • Fat: 6.4g
  • Saturated fat: 1.7g
  • Monounsaturated fat: 4g
  • Polyunsaturated fat: 0.6g
  • Protein: 2.4g
  • Carbohydrate: 6.5g
  • Fiber: 1.9g
  • Cholesterol: 4mg
  • Iron: 0.5mg
  • Sodium: 189mg
  • Calcium: 31mg

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

  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.
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