Oven Roasted Tomatoes With Goat Cheese

"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."
 
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photo by Ms B. photo by Ms B.
photo by Ms B.
photo by Ms B. photo by Ms B.
Ready In:
6hrs 45mins
Ingredients:
7
Serves:
6
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ingredients

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directions

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

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