Oven-Roasted Tomatoes with Goat Cheese

from Cooking Light

  • 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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