Prep Time:10 minutes |
Cook Time:2 hours
It’s “Fogust” in San Francisco and nothing can cheer me up, not even a ripe tomato. But a roasted tomato is a different story. It’s the sunshine my city lacks, the warmth my apartment needs. This summer I learned this new way to serve roasted tomatoes, thanks to my friend Lynn and her bumper crop of sweet 100s. It honestly smells like cookies are baking in your kitchen while these are cooking, they are so sweet. When they are still warm, plop on top of goat cheese (or ricotta or mild feta or any other fresh white cheese) — this little trick softens the cheese for even more lusciousness. Then serve with toasted baguette or crackers and feel sunny.
1 basket cherry tomatoes (about 8 ounces), rinsed and stemmed
extra-virgin olive oil
red pepper flakes
small log goat cheese (3 to 5 ounces)
about 6 basil leaves
toasted baguette slices or crackers
Preheat an oven to 250°F. Slice each tomato in half. Put tomatoes in a bowl and drizzle with olive oil to coat (about 2 tablespoons) then sprinkle with salt and a pinch or two of red pepper flakes; toss well. Spread tomatoes on parchment- or foil-lined baking sheet and bake until soft and slightly caramelized, 1-1/2 to 2 hours, checking once or twice after an hour to make sure tomatoes are not scorching.
While tomatoes are still warm (or at room temperature if you need to make this ahead), crumble the goat cheese onto a serving platter in a small mound. Drizzle the cheese with a little olive oil then spoon the tomatoes on top. Tear, shred or chiffonade the basil and scatter it over the tomatoes. Serve baguette slices or crackers alongside to spread with the tomato, cheese and basil.