No.
There are no sundried tomatoes in this
delicious summer appetizer. It is called dried tomatoes because the
tomatoes
are dried (well, not completely) for 65 minutes in the oven. It is such
a
simple appetizer and yet so delicious. Sweet tomatoes, fresh thyme and
rosmemary, garlic and goat cheese roasted in the oven... yummy, yummy!
I
suggest you serve this tomatoes either on individual plates accompanied
by
fresh, crusty bread or as a crostini topping (then it's finger food).
It's from
a Swiss cooking magazine called Saisonküche, the august 05
edition. I made it
this weekend and will certainly make it again! Enjoy!
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6 |
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4 |
sprigs thyme
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2 |
sprigs rosemary
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superfine sugar |
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2 |
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100 |
g goat cheese (3.5 oz) |
1.
Preheat oven to
100°C / 220°F.
2.
With a knife cut
crosses into the skin of the
tomatoes. Put them into boiling water until it is easy to remove their
skin
(should take a minute or two). Dash them in cold water and remove skin.
Quarter
and remove seeds. Distribute on a baking sheet.
3.
Dribble tomatoes
generously with olive oil. Set a
little bit of the herbs aside (for garnish). Remove the leaves/needles
(I chopped
the needles roughly) from the rest of the herbs and sprinkle over
tomatoes.
Sprinkle everything generously with superfine sugar. Season with salt
and
pepper. Put the tomatoes into the oven (middle shelf) for 1 hour.
4.
Cut garlic in fine
slices. Cut cheese in fine
slices - the cheese slices should not be bigger than the tomato pieces
in the
oven.
5.
When the tomatoes
were in the oven for 1 hour,
distribute slices of garlic and cheese on top of the tomato pieces. Put
them
back into the oven again and give them another 5 minutes.
6.
Remove from oven,
drizzle with some olive oil
(optional, I didn't and they were still delicious) and garnish with the
herbs
you set aside.
7.
Serve them either
on individual plates (you then
need a fork) with crusty bread or as a crostini topping on some toasted
french
stick slices.