What to serve with:
- creamy goat cheese
- on burrata pizza
- with steak au poivre
- on top of ricotta bruschetta
- tossed with gnocchi and pesto
- quinoa pesto salad with feta
Simple and quick oven roasted cherry tomatoes with thyme, rosemary and creamy goat cheese. Slow roasting method included as well.
- 1 lb cherry tomatoes
- 2 tbsp olive oil
- 1 pinch sea salt
- 1 sprig fresh rosemary
- 8 sprigs fresh thyme
- 10 oz goat cheese
Preheat oven to 450"F.
Drizzle the olive oil in the bottom of a rimmed baking sheet. Sprinkle with the sea salt.
Add the cherry tomatoes to the pan together with the thyme and rosemary and toss to coat.
Roast for 10 minutes then give everything a stir. Roast another 10 to 15 minutes until the tomatoes start to burst, collapse and release their juices.
Slice the goat cheese into 1/2 inch rounds and spoon the roasted tomatoes with the juices on top. Serve warm.
Preheat oven to 200”F. Follow the above steps and roast the tomatoes for 6 to 8 hours stirring a few times during the day.