Sunday, November 8, 2009
Slow roasted heaven...I mean tomatoes with goat cheese
If you have an afternoon or evening free, to enjoy warm aromas in your house, then you must do this. The provenance of this is unclear, but all paths have led to Orangette. One via Bon Apetit, the other on her Orangette blog.. I tried the first one last year, and it ranks with the most tasty things I've ever had. So I tried it again this year, and it did not disappoint.
Start with one of those boxes of tomatoes you can get at the farm stand, the ones intended for sauces. I don't know what kind these were. They're the ones pictured in Bean and Green Saute with Tomatoes and Eggs. There may still be some at your farm stand, so hurry.
Slice them in half lengthwise, and pull out the seeds. (I may try this sometime without doing this step.) Put in a roasting pan. Pour oil to about 1/4 inch in the pan, and some more on top of the tomatoes. Sprinkle generously with dried oregano, then some salt and very lightly with sugar. Put in a 250 degree oven for an hour.
After and hour, flip them over, and put them back in for 45 minutes.
Flip them over again, and sprinkle on some minced garlic and return to the oven for 15 minutes. (The original called for adding the garlic after removing them from the oven, which is wonderful, but so garlicky you can't talk to anyone for a couple of days. The 15 minutes in the oven took the softened the edge of the garlic.)
Remove from the oven and sprinkle with chopped fresh mint, and let cool for a couple of hours.
Serve with a smear of goat cheese over crusty bread. Repeat.
When you get tired of it, try it rolled in a flatbread with labneh. Just as good!