Roasted Roma Tomatoes on Toast

Roasted Roma Tomatoes on Toast
Photo by James Carrier

Ingredients

  • 8 Roma tomatoes (equal size, 1 1/2 lb. total), rinsed and cored
  • 8 Roma tomatoes (equal size, 1 1/2 lb. total), rinsed and cored
  • Lemon cheese (recipe follows)
  • Salt
  • Olive-oil toast (recipe follows)
  • About 2 cups arugula leaves, stemmed, rinsed, and drained
  • Olive-oil toast (recipe follows)
  • + 13 more ingredients
    • About 2 cups arugula leaves, stemmed, rinsed, and drained
    • 1 onion (about 8 oz.), peeled and finely chopped
    • ½ cup firmly packed brown sugar
    • 1 onion (about 8 oz.), peeled and finely chopped
    • 2 tablespoons extra-virgin olive oil
    • ½ cup firmly packed brown sugar
    • ¾ cup balsamic vinegar
    • 2 tablespoons extra-virgin olive oil
    • 1 tablespoon minced fresh ginger
    • ¾ cup balsamic vinegar
    • Lemon cheese (recipe follows)
    • 1 tablespoon minced fresh ginger
    • Salt

1. Cut tomatoes in half lengthwise. Lay halves cut side up in a single layer in an 8- by 12-inch oval or rectangular casserole (rim should be at least 1/2 in. higher than tomatoes). 2. In a 1 1/2- to 2-quart pan, combine onion, vinegar, sugar, olive oil, and ginger. Bring to a boil over high heat...

View full recipe at My Recipes

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