Roasted Tomato Confit with Goat Cheese Tasty Recipes

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Roasted Tomato Confit with Goat Cheese

"A yummy appetizer I made after a trip to San Francisco. Great with real sourdough bread!"

Ingredients :

• 2 pounds Roma tomatoes, quartered and seeded
• 1 (2/3 ounce) package basil sprigs
• 1 bunch fresh thyme sprigs
• 3 cloves garlic, sliced
• 2 tablespoons olive oil, or to taste
• salt and ground black pepper to taste
• 1 (4 ounce) log goat cheese, sliced
• 3 tablespoons pesto, or to taste

Instructions :

Prep : 20M	Cook : 8M	Ready in : 1H30M

• Preheat oven to 350 degrees F (175 degrees C).
• Lay tomatoes skin side-down on a rimmed baking sheet. Layer basil, thyme, and garlic on top. Drizzle olive oil over tomatoes; season with salt and pepper.
• Bake in the preheated oven until soft, 50 to 60 minutes. Cool for at least 20 minutes.
• Discard basil and thyme sprigs. Peel tomatoes and transfer to a serving dish. Place goat cheese on top. Dollop 1 teaspoon pesto over each goat cheese slice.
• Bake in the preheated oven until goat cheese is soft and starting to brown, about 15 minutes.

Notes :

• Peeled baked tomatoes can be refrigerated for up to 4 days before serving.

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