Ingredients:
6 tomatoes
olive oil
4 sprigs thyme
2 sprigs rosemary
superfine sugar
salt
pepper
2 garlic cloves
100 g goat cheese ( 3.5 oz)
Directions:
Preheat oven to 100 C / 220 F.
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.
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.
Cut garlic in fine slices. Cut cheese in fine slices – the cheese slices should not be bigger than the tomato pieces in the oven.
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.
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.
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.
Servings: 4
Time preparation: 10 min.
Time total: 75 min.