Roasted Tomatoes with Cheese
When I saw this recipe from Kevin at Closet Cooking, I knew immediately that I just HAD to have it. I didn’t have a lot of thyme in the garden so I used basil instead. Either way, you can’t go wrong.
The tomatoes are the key here. Whatever type you use, they MUST be ripe and full of flavor. The reddish excuses for tomatoes that are sometimes found in the supermarket just won’t do. You need real tomato flavor.
- Heirloom Tomatoes, 1 1/2 to 2 pounds
- Fontina Cheese, about a cup when grated
- Garlic, a couple of cloves
- Olive Oil, a tablespoon or so
- Balsamic Vinegar, a tablespoon or so
- Basil, a handful
Preheat the oven to 425. Crush and mince the garlic.
Quarter the tomatoes.
Snip or tear the basil.
Toss the tomatoes, garlic and basil into a bowl. Sprinkle with salt, pepper, vinegar and olive oil and give it a gentle stir.
Spread the tomatoes into a shallow baking dish and bake for 15 to 20 minutes, or until the begin to brown.
Meanwhile, grate the cheese.
Once the tomatoes are nice and juicy and roasted, sprinkle the cheese over the top and return them to the oven for just a few minutes to melt the cheese. It won’t take long.
Serve it up hot with your favorite crusty bread or crackers. Enjoy!