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Oven Roasted Tomatoes With Goat Cheese

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“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.”
6hrs 45mins

Ingredients Nutrition


  1. Preheat oven to 200°F.
  2. Place a wire rack over a baking sheet; set aside.
  3. Combine tomatoes, 1 tablespoon oil, and vinegar; toss gently.
  4. Place tomatoes cut sides up on rack. Sprinkle with salt and pepper.
  5. Bake at 200F for 6 hours, or until tender and slightly syrupy (do not overbake or tomatoes will be tough and chewy).
  6. Remove from oven; cool completely.
  7. Place 1/2 teaspoon cheese onto each tomato half. Fold slightly; secure each tomato half with 1 rosemary sprig.
  8. Place on serving platter; drizzle with remaining 1 tablespoon oil.

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