Recipe 69
Name:
Recipe name and category: Roasted
Roma Tomatoes on Toast, Appetizer or Entrée
No. of servings: 8
appetizer, 4 entrée
Preparation time: 1-1/2 to 1-3/4
hours
Recipe ingredients and directions:
8 Roma tomatoes (equal size, 1-1/2 lbs
total), rinsed and cored
1 onion (about 8 oz), peeled and finely
chopped
¾ cup balsamic vinegar
½ cup firmly packed brown sugar
2 tbs extra-virgin olive oil
1 tbs minced fresh ginger
Lemon cheese (recipe follows)
Olive-oil toast (recipe follows)
2 cups arugula leaves, stemmed, rinsed and drained
salt
1. Cut tomatoes
in half lengthwise. Lay halves cut side
up in a single layer in an 8” x 12” oval or rectangular casserole (rim should
be at least ½ inch higher than tomatoes.
2. In a 1-1/2
to 2 quart pan, combine onion, vinegar, sugar, olive oil, and ginger. Bring to a boil over high heat, stirring
often. Pour over tomatoes.
3. Roast in 400˚
oven (convection not recommended) until tomatoes are dark brown and sauce is
browned and thickened (bubbles will be large and shiny), about 1-1/4 hours;
baste tomatoes with sauce and onions about every 15 minutes at first, then more
frequently as mixture begins to thicken, to avoid scorching. Use hot, warm, or at room temperature.
4. Spread lemon
cheese equally on oiled sides of the olive-oil toast slices. Set on plates and cover equally with arugula
leaves. Spoon tomatoes and juices
equally onto toast slices. Add salt to
taste.
Lemon Cheese:
In a food processor or bowl, combine 1/3 cup cream cheese (at room
temperature), 1/3 cup packed fresh chèvre (goat cheese), 2 tbs milk, and 1 tsp
grated lemon peel. Whirl or beat with a
mixer on medium-high speed until blended.
Olive-oil Toast:
Brush slices of French bread with olive oil and toast in oven until
lightly browned.
Notes:
Make the lemon cheese and olive-oil toast while the tomatoes roast. Or roast the tomatoes (through step 3) and
make the lemon cheese up to 2 days ahead; cover separately and chill. Bring to room temperature to serve.
Recipe source: Sunset Magazine
Recipe anecdote: