ROASTED TOMATO CONFIT WITH GOAT CHEESE

Roasted Tomato Confit with Goat Cheese image

A yummy appetizer I made after a trip to San Francisco. Great with real sourdough bread!

Provided by holly t

Time 1h30m

Yield 8

Number Of Ingredients 8

Ingredients

2 pounds Roma tomatoes, quartered and seeded
1 (2/3 ounce) package basil sprigs
1 bunch fresh thyme sprigs
3 cloves garlic, sliced
2 tablespoons olive oil, or to taste
salt and ground black pepper to taste
1 (4 ounce) log goat cheese, sliced
3 tablespoons pesto, or to taste

Steps:

Preheat oven to 350 degrees F (175 degrees C).
Lay tomatoes skin side-down on a rimmed baking sheet. Layer basil, thyme, and garlic on top. Drizzle olive oil over tomatoes; season with salt and pepper.
Bake in the preheated oven until soft, 50 to 60 minutes. Cool for at least 20 minutes.
Discard basil and thyme sprigs. Peel tomatoes and transfer to a serving dish. Place goat cheese on top. Dollop 1 teaspoon pesto over each goat cheese slice.
Bake in the preheated oven until goat cheese is soft and starting to brown, about 15 minutes.

Nutrition Facts : Calories 136.7 calories, Carbohydrate 6.5 g, Cholesterol 13.1 mg, Fat 10.6 g, Fiber 2.1 g, Protein 5.5 g, SaturatedFat 4.2 g, Sodium 143.4 mg, Sugar 3.4 g