| Cuisine: American | Type: Appetizer | Serves: 6 |
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Source:
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Cooking Light |
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Attributes:
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Healthy, Vegetarian |
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Comments:
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Serving Suggestions:
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Ingredients:
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6 medium tomatoes, halved (about 1-1/4 pounds) 2 tbs. extra-virgin olive oil, divided 1 tbs. balsamic vinegar 1/2 tsp. kosher salt 1/4 tsp. freshly ground black pepper 2 tbs. crumbled goat cheese 12 rosemary sprigs |
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Instructions:
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1. Preheat oven to 200°F. 2. Place a wire rack over a backing sheet; set aside. 3. Combine tomatoes, 1 tablespoon oil and vinegar and toss gently. Place tomatoes, cut sides up, on rack. Sprinkle with salt and pepper. 4. Bake at 200° for 6 hours or until tender and slightly syrupy (do not over bake or they will be tough and chewy). Remove from oven; cool completely. Place 1/2 tsp cheese onto each tomato half. Fold (lengthwise) slightly and secure each tomato half with 1 rosemary sprig. Place on serving platter and drizzle with remaining 1 tablespoon olive oil. |
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Related recipes:
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None |
2010-09-06