Recipe

Roasted Roma Tomatoes On Toast Recipe


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

Directions
  • Step #1 Cut tomatoes in half lengthwise.
  • Step #2 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.
  • Step #3 higher than tomatoes).
  • Step #4 In a 1 1/2- to 2-quart pan, sugar, olive oil, vinegar, mix onion, & ginger.
  • Step #5 Bring to a boil over high heat, stirring often.
  • Step #6 Pour over tomatoes.
  • Step #7 Roast in a 400° oven (convection not recommended) until tomatoes are dark brown & sauce is browned & thickened (bubbles will be large & shiny), about 1 1/4 hrs; baste tomatoes with sauce & onions about every 15 mins at first, then more frequently as mixture begins to thicken, to avoid scorching.
  • Step #8 Use hot, warm, or at about room temp.
  • Step #9 Spread lemon cheese equally on oiled sides of the olive-oil toast slices.
  • Step #10 Set on plates & cover equally with arugula leaves.
  • Step #11 Spoon tomatoes & juices equally onto toast slices.
  • Step #12 Add salt to taste.
  • Step #13 Lemon Cheese: In a food processor/blender or bowl, 2 tbsps milk, 1/3 c packed fresh chèvre (goat cheese), mix 1/3 c cream cheese (at about room temp), & 1 tsp grated lemon peel.
  • Step #14 Whirl or beat with a mixer on medium-high speed until mixed.
  • Step #15 Olive-oil toast.
  • Step #16 Lay 8 slices of rustic white bread such as sourdough or ciabatta (about 3 by 4 in.
  • Step #17 , cut about 1/2 in.
  • Step #18 thick) in a single layer in a shallow 10- by 15-inch pan.
  • Step #19 Bake in a 375° oven until lightly browned on the bottom, 5 to 6 mins.
  • Step #20 Turn slices over & brush equally with about 2 tbsps extra-virgin olive oil.
  • Step #21 Continue baking until golden brown & crisp, 6 to 8 mins longer.
  • Step #22 Use warm, or let cool on a rack.
  • Step #23 Nutritional analysis per piece.
  • Enjoy the Roasted Roma Tomatoes on Toast recipe

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