Very good. Tomatoes are still juicy and bright. We had people who did not like goat cheese so i served over toast points with fresh mozzarella and basil.
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.
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- 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
- 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
- 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.
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Oven-Roasted Tomatoes with Goat Cheese Recipe at a Glance
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