Roasted Roma Tomatoes on Toast
Submitted by happyzhangbo
Roasted roma tomatoes on toast with balsamic-ginger glaze, lemony goat cheese, and peppery arugula on olive-oil crisped sourdough. A restaurant-style vegetarian appetizer or light main.
YIELD
4 servingsPREP
10 minCOOK
85 minREADY
110 minSlow-roasted plum tomatoes are the main event here. Roma tomatoes have less water and more flesh than regular varieties, so they hold their shape while the balsamic-ginger-brown sugar sauce reduces around them into something almost jam-like. Basting every 15 minutes is the move that turns this from scorched to glossy.
An hour and fifteen minutes sounds long, but most of that is hands-off oven time. What you get is deeply caramelized tomatoes and a sticky sweet-sour sauce that tastes like it was simmered for hours.
The lemon cheese spread is the quiet hero. Whipping cream cheese and goat cheese with milk and fresh lemon zest creates a smooth, bright base that stands up to the bold roasted tomatoes. Peppery arugula between the cheese and tomatoes cuts the sweetness with a clean green bite.
Toasting the sourdough with olive oil gives you that golden, olive-oil-slicked crunch that holds up against the juicy tomato topping. Serve hot, warm, or at room temperature. It holds beautifully either way.
Chef Tips
- Use similarly sized tomatoes so they finish cooking at the same time. Halved plum tomatoes work better than round varieties here.
- Baste frequently in the final 20 minutes. Sugar concentrates and scorches fast, so stay close to the oven.
- Bring cream cheese and goat cheese to full room temperature before whipping, or the spread will be lumpy.
- Olive-oil toast can be made a few hours ahead and held at room temperature on a rack.
Variations
- Swap arugula for baby spinach or microgreens if you want less pepper.
- Add a drizzle of aged balsamic over the finished toasts for extra gloss.
- Sub ricotta for the goat cheese in the spread for a milder, creamier base.
Ingredients
Directions
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 ½ in. higher than tomatoes).
In a 1½- to 2-quart pan, combine onion, vinegar, sugar, olive oil, and ginger.
Bring to a boil over high heat, stirring often.
Pour over tomatoes.
Roast in a 400° oven (convection not recommended) until tomatoes are dark brown and sauce is browned and thickened (bubbles will be large and shiny), about 1¼ hours; baste tomatoes with sauce and onions about every 15 minutes at first, then more frequently as mixture begins to thicken, to avoid scorching. Use hot, warm, or at room temperature.
Spread lemon cheese equally on oiled sides of the olive-oil toast slices. Set on plates and cover equally with arugula leaves. Spoon tomatoes and juices equally onto toast slices. Add salt to taste.
Lemon Cheese:
In a food processor or bowl, combine ⅓ cup cream cheese (at room temperature), ⅓ cup packed fresh chèvre (goat cheese), 2 tablespoons milk, and 1 teaspoon grated lemon peel. Whirl or beat with a mixer on medium-high speed until blended.
Olive-oil toast:
Lay 8 slices of rustic white bread such as sourdough or ciabatta (about 3 by 4 in., cut about ½ in. thick) in a single layer in a shallow 10- by 15-inch pan.
Bake in a 375° oven until lightly browned on the bottom, 5 to 6 minutes.
Turn slices over and brush equally with about 2 tablespoons extra-virgin olive oil.
Continue baking until golden brown and crisp, 6 to 8 minutes longer.
Use warm, or let cool on a rack.
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