This has quickly become one of my favorite dishes to create. It’s easy, versatile, and a delight to the senses. It smells AMAZING, tastes even better and it’s beautiful as you’re making it:
I originally received this recipe from a friend, and embellished it in my own way. I encourage you to do the same. Add olives to lend a salty brininess, red wine to deepen the flavor, or dried chili pepper for heat. You can use the finished product to top a pizza or fill a calzone, pile it on pasta, or for a healthier bite, heap on spaghetti squash or sautéed vegetables. It’s also mighty tasty atop a simple cracker or mixed into a breakfast scramble. So many uses for one simple dish! As an added benefit, it’s loaded with lycopene from the cooked tomatoes, a powerful antioxidant that helps protect cells from free radical damage. The olive oil helps to combat heart disease. Happy Health!
* My culinary posts are meant to be guidelines, not recipes. They are different from what you would usually find in a cookbook, because I think cooking should be inspired and new every time you do it. If you like heat, add a sh**load of cayenne or jalapenos to one of my recipes. If my guideline calls for cilantro but cilantro tastes like soap to you, leave it out. When I cook, I get a buzz from the thrill of creation. The same can happen to you.
Roasted Tomatoes with Goat Cheese
a pound or two of tomatoes, chopped
6-12 ounces of goat cheese (more or less depending on how much you like goat cheese)
1/2 cup or so extra virgin olive oil
12-20 cloves of garlic, chopped (less if you don’t want to offend people)
handful of fresh basil, chopped
sprig of fresh rosemary, chopped
salt to taste
Preheat the oven to 350 degrees. Mix all the ingredients except goat cheese in a bowl and transfer to a shallow baking pan, making sure the tomatoes are thoroughly coated in olive oil. Cook until tomatoes have released their juice and are very soft, about an hour or a little more. Cool and alternate layers of tomatoes with the goat cheese in a glass jar. Be sure to cover with the garlicky oil remaining in the cooking pan. Store in the refrigerator for up to two weeks. Easy peasy and so freakin delish!