Roasted Roma Tomatoes on Toast

James Carrier

Make the lemon cheese and olive-oil toast while the tomatoes roast. Or roast the tomatoes (through step 3) and make the lemon cheese up to 2 days ahead; cover separately and chill. Bring to room temperature to serve.

Yield: Makes 8 appetizer, 4 main-dish servings
Recipe from Sunset

More From Sunset

Nutritional Information

Amount per serving
  • Calories: 285
  • Calories from fat: 44%
  • Protein: 6.2g
  • Fat: 14g
  • Saturated fat: 5.1g
  • Carbohydrate: 36g
  • Fiber: 2.3g
  • Sodium: 261mg
  • Cholesterol: 17mg

Ingredients

  • 8 Roma tomatoes (equal size, 1 1/2 lb. total), rinsed and cored
  • 1 onion (about 8 oz.), peeled and finely chopped
  • 3/4 cup balsamic vinegar
  • 1/2 cup firmly packed brown sugar
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon minced fresh ginger
  • Lemon cheese (recipe follows)
  • Olive-oil toast (recipe follows)
  • About 2 cups arugula leaves, stemmed, rinsed, and drained
  • Salt

Preparation

  1. 1. Cut tomatoes in half lengthwise. Lay halves cut side up in a single layer in an 8- by 12-inch oval or rectangular casserole (rim should be at least 1/2 in. higher than tomatoes).
  2. 2. In a 1 1/2- to 2-quart pan, combine onion, vinegar, sugar, olive oil, and ginger. Bring to a boil over high heat, stirring often. Pour over tomatoes.
  3. 3. Roast in a 400° oven (convection not recommended) until tomatoes are dark brown and sauce is browned and thickened (bubbles will be large and shiny), about 1 1/4 hours; baste tomatoes with sauce and onions about every 15 minutes at first, then more frequently as mixture begins to thicken, to avoid scorching. Use hot, warm, or at room temperature.
  4. 4. Spread lemon cheese equally on oiled sides of the olive-oil toast slices. Set on plates and cover equally with arugula leaves. Spoon tomatoes and juices equally onto toast slices. Add salt to taste.
  5. Lemon Cheese: In a food processor or bowl, combine 1/3 cup cream cheese (at room temperature), 1/3 cup packed fresh chèvre (goat cheese), 2 tablespoons milk, and 1 teaspoon grated lemon peel. Whirl or beat with a mixer on medium-high speed until blended.
  6. Olive-oil toast. Lay 8 slices of rustic white bread such as sourdough or ciabatta (about 3 by 4 in., cut about 1/2 in. thick) in a single layer in a shallow 10- by 15-inch pan. Bake in a 375° oven until lightly browned on the bottom, 5 to 6 minutes. Turn slices over and brush equally with about 2 tablespoons extra-virgin olive oil. Continue baking until golden brown and crisp, 6 to 8 minutes longer. Use warm, or let cool on a rack.
  7. Nutritional analysis per piece.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Roasted Roma Tomatoes on Toast Recipe at a Glance
advertisement

More Recipes Like This

  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy