Oven Roasted Tomatoes With Goat Cheese And Herbs Recipes

BAKED TOMATOES WITH GOAT CHEESE

Steps:

• Slice off the tops of 4 large beefsteak tomatoes; scoop out the seeds and some of the flesh. Drizzle with olive oil; season with salt and pepper. Fill each tomato with 1 ounce crumbled goat cheese. Combine 1/2 cup panko, 2 tablespoons each olive oil, grated Parmesan and chopped parsley, 1 grated garlic clove, 1 teaspoon each fresh thyme and grated lemon zest and 1/2 teaspoon kosher salt; sprinkle on the tomatoes. Bake at 450˚ F until golden brown, about 10 minutes.

BAKED TOMATOES WITH GOAT CHEESE

Steps:

• Homemade Seasoned Bread Crumbs (can be made ahead):
• Preheat oven to 350F.
• Add 4 cups cubed Italian bread to a food processor. Add garlic powder, dried basil, dried oregano and dried thyme. Process mixture until you have a crumbly mixture, with some fine pieces but a few larger, pea-sized pieces. Scatter crumbs evenly onto a baking sheet.
• Bake crumbs in a 350F oven for 8-9 minutes, stirring several times while baking. Remove from oven and sprinkle with salt and freshly ground peppers. Stir seasoning in, then allow to cool completely on baking sheet. Use immediately or store in an airtight container.
• For the Baked Tomatoes: Cut the tomatoes in half just above the equator (cutting about the top 1/3 off). Discard top or trim and use for a salad. With the bottoms, cut through the spine and dig out the seeds and membrane with a spoon or your hands. Discard seedy bits. Sprinkle the insides of the tomato shells with salt and freshly ground pepper. Place upside down on a doubled-up piece of paper towel and let stand 5-10 minutes.
• Preheat oven to 350F.
• Prepare the crumb topping by combining the bread crumbs, garlic cloves, chopped parsley and chopped basil. Pour the melted butter overtop and mix until the crumbs are moistened. Set aside.
• Place drained tomatoes right-side up on a parchment-lined baking sheet. Spoon one heaping tablespoon of goat cheese into the centre of each tomato. Grind a bit of pepper on top of the goat cheese. Divide the bread crumb mixture evenly on top of the 4 tomatoes.
• Bake in preheated oven for 20 minutes, or until the topping is golden. Allow to stand a few minutes, before eating warm.

OVEN-ROASTED TOMATOES WITH GOAT CHEESE AND HERBS

Steps:

• Preheat the oven to 425°. Slice off the top 1/2 inch of each tomato and reserve the tops. Scoop out the tomato cores and seeds. Cut a very thin sliver off of the bottom of each tomato to help them stand up straight. Arrange the tomatoes in a 9-by-13-inch glass or ceramic baking dish.
• In a bowl, combine the goat cheese with the egg, garlic, basil, salt, pepper, and 2 tablespoons of the olive oil. Spoon the goat cheese mixture into the tomatoes, mounding the filling 1/2 inch above the rim. Cover with the tomato tops and drizzle with the remaining 2 tablespoons of olive oil.
• Bake the tomatoes for 35 minutes, until tender and browned in spots and the cheese is hot. Let stand for 15 minutes. Drizzle each with a bit of the balsamic. Serve warm or at room temperature.

ROASTED TOMATOES WITH GOAT CHEESE PASTA

Steps:

• Start by roasting the tomatoes. Preheat your oven to 400 and prep a rimmed baking sheet with foil. Toss the tomatoes in bowl with one tablespoon of olive oil and a teaspoon of minced garlic (one clove). Add seasonings to this as desired. Transfer the tossed ingredients to the baking sheet and evenly distribute the tomatoes. Bake for 18 minutes or until the tomatoes begin to burst, stopping to stir the tomatoes after 10 minutes.
• Meanwhile, cook the pasta to al dente according to the instructions on the package. Reserve ⅓ cup of the cooked pasta water for later use.Once the pasta has cooked you can transfer it to a large pasta serving bowl.
• To make the sauce, in a large skillet over medium heat, sauté the remaining garlic (one clove minced) in the remaining olive oil until fragrant (about two minutes). Add the remaining oil or butter along with the lemon juice, pasta water, and optional seasonings. Cook the ingredients, stirring as needed, until the sauce has thickened (about three minutes).
• Transfer the cooked sauce to the pasta serving dish and toss the pasta in it. Then top this with the roasted tomatoes. Serve the pasta with the crumbled cheese or topping of your choice.

OVEN ROASTED TOMATOES WITH GOAT CHEESE

Steps:

• Preheat oven to 200°F.
• Place a wire rack over a baking sheet; set aside.
• Combine tomatoes, 1 tablespoon oil, and vinegar; toss gently.
• Place tomatoes cut sides up on rack. Sprinkle with salt and pepper.
• Bake at 200F for 6 hours, or until tender and slightly syrupy (do not overbake or tomatoes will be tough and chewy).
• Remove from oven; cool completely.
• Place 1/2 teaspoon cheese onto each tomato half. Fold slightly; secure each tomato half with 1 rosemary sprig.
• Place on serving platter; drizzle with remaining 1 tablespoon oil.

OVEN ROASTED TOMATOES WITH GOAT CHEESE

Steps:

• Preheat oven to 200 degrees.
• Combine Tomatoes, 1 TBSP Olive Oil, and Vinegar. Toss gently.
• Place Tomatoes cut side up on a wire rack placed over a baking sheet. Sprinkle with Salt and Pepper.
• Bake Tomatoes for 6 hours or until tender and slightly syrupy.
• Remove from oven and allow Tomatoes to cool completely.
• Place 1/2 tsp Goat Cheese on each Tomato half.
• Skewer each Tomato with a Rosemary sprig.
• Place on a platter and drizzle with remaining Olive Oil.