Ingredients
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6
-
2
-
1
-
1/2
-
1/4
-
2
-
12
-
-
-
-
-
-
-
-
Directions
Oven Roasted Tomatoes With Goat Cheese, From the March 2006 issue of Cooking Light These are an excellent starter with the Mushroom and Garlic Pizza recipe I am posting and a tossed green salad When I prepared these, I only had small salad tomatoes on hand (about the size of large cherry tomatoes) they were perfect bites of flavor
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Steps
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1
Done
|
Preheat Oven to 200f. |
|
2
Done
|
Place a Wire Rack Over a Baking Sheet; Set Aside. |
|
3
Done
|
Combine Tomatoes, 1 Tablespoon Oil, and Vinegar; Toss Gently. |
|
4
Done
|
Place Tomatoes Cut Sides Up on Rack. Sprinkle With Salt and Pepper. |
|
5
Done
|
Bake at 200f For 6 Hours, or Until Tender and Slightly Syrupy (do not Overbake or Tomatoes Will Be Tough and Chewy). |
|
6
Done
|
Remove from Oven; Cool Completely. |
|
7
Done
|
Place 1/2 Teaspoon Cheese Onto Each Tomato Half. Fold Slightly; Secure Each Tomato Half With 1 Rosemary Sprig. |
|
8
Done
|
Place on Serving Platter; Drizzle With Remaining 1 Tablespoon Oil. |
