I forgot the goat cheese in this shot.
Bon Appetit Magazine Featured this recipe this month, courtesy of a restaurant in Seattle. One man called it the best appetizer in Seattle. I've never been to Seattle, but I'll have to agree with him. It probably is the best appetizer in Seattle, because it's unreal. It is so amazingly sweet and tender, with the smooth goat cheese accompanying the crusty bread perfectly.
This is a very time consuming recipe, but the results are well worth the wait. I would bathe in that pool of olive oil. Goat cheese and all. Don't judge.
Recipe Courtesy BonAppetit
Pomodori Al Forn
- 1 cups (or more) olive oil, divided
- 2 pounds plum tomatoes, halved lengthwise, seeded
- 1 1/2 teaspoons dried oregano
- 3/4 teaspoon sugar
- 1/2 teaspoon salt
- 1 to 2 garlic cloves, minced
- 2 teaspoons minced fresh Italian parsley
- Aged goat cheese (such as Bûcheron)
- 1 baguette, thinly sliced crosswise, toasted
- INGREDIENT TIP/ Alta Cucina canned plum tomatoes are available online from sciabica.com.
- Preheat oven to 250°F. Pour 1/2 cup oil into 13x9x2-inch glass or ceramic baking dish. Arrange tomatoes in dish, cut side up. Drizzle with remaining 1/2 cup oil. Sprinkle with oregano, sugar, and salt. Bake 1 hour. Using tongs, turn tomatoes over. Bake 1 hour longer. Turn tomatoes over again. Bake until deep red and very tender, transferring tomatoes to plate when soft (time will vary, depending on ripeness of tomatoes), about 15 to 45 minutes longer.
- Layer tomatoes in medium bowl, sprinkling garlic and parsley over each layer; reserve oil in baking dish. Drizzle tomatoes with reserved oil, adding more if necessary to cover. Let stand at room temperature 2 hours. DO AHEAD Cover; chill up to 5 days. Bring to room temperature before serving.
- Serve with aged goat cheese and toasted baguette slices