sunkissed tomatoes on goats cheese toast

this is a cheats version of sunkissed tomatoes - they are more like oven-kissed tomatoes! the heat brings out the most wonderful aroma of every tomato (even the ones that taste like water!). i always season the tomatoes with a pinch of sugar but it's optional. it just helps them to caramelize in the oven. if you dont want them to turn brownish, simply leave out the sugar.
roasting time depends on size of tomatoes. just keep an eye on your tomatoes while they are roasting in the oven and lower or increase heat if needed.

they taste wonderful in a salad, make a great topping for a risotto, a pizza or simply served as antipasti. i love them on a creamy goats cheese toast as you can see on the picture. perfect for a breezy summernight, spent with friends and a bottle of chilled wine.


RECIPE sunkissed tomatoes

500g cherry- or small san marzano tomatoes
fresh thyme, leaves plucked
sea salt
fresh pepper
a pinch of sugar
olive oil

heat oven to 150c°. wash and halve the tomatoes and arrange in a large heat-proof dish. srinkle with a little salt, the thyme, freshly ground pepper and a pinch of sugar (optional). drizzle generously with olive oil.
"bake" in the middle of the oven for about 2-3 hours, checking from time to time & dashing them around in the dish so they are always lightly covered with the oil. bake until tomatoes start to caramelize and start to dry out.
let cool and keep in an airtight glass & cover with some olive oil.


RECIPE goats cheese toast with sunkissed tomatoes

1 baguette, cut in thick slices
250g goats cheese, cut in slices (about 1cm)
olive oil
basil pesto
runny honey
sunkissed tomatoes (recipe above)
a hand full of roasted pine nuts

heat oven to 180c°
sprinkle the baguette slices with some olive oil and toast in the oven until crisp (about 10 minutes, depending how fiery your oven is). then top with goats cheese and bake for 5-10 minutes until cheese is soft. put on a large wodden board (perfect for serving), top each toast with a teaspoon of pesto, drizzle with honey and sprinkle with some roasted pine nuts. top each toast with 1 or 2 sundried tomatoes. - serve with napkins (runny honey, runny cheese!)


for more wonderful recipes, made with herbs and veggies check out this weeks roundup of "weekend herb blogging", founded by kalyn & hosted by pat (check out the bear on her site!!!) this week. enjoy!