Slow-roasted tomato with goat cheese and herbs

This ‘confit-ish’ tomatoes with goat cheese is my number one most-requested pot luck dish. Serve it up with crusty bread or crackers.

Credit: Mary Makes It Easy

• serves

  6

• prep

  20 minutes

• cook

  1:45 hour

• difficulty

  Easy

You can use any type of tomato in this dish, but I like a Roma because it’s nice and meaty and there’s not a heap of seeds in it.

Ingredients

• 12-14 medium tomatoes
• 2 shallots, thickly sliced
• 3-5 thyme sprigs
• ¾ cup (187 ml) olive oil
• 2 tsp brown sugar
• Kosher salt
• Freshly ground black pepper
• 3 garlic cloves, finely minced
• ¼ cup chopped parsley
• 150 g goat's cheese
• Fresh break or crackers, to serve

Instructions

1. Heat your oven to 170°C (325°F) and prepare your tomatoes by quartering and coring them, then removing the juicy pulp from the inside.
2. Add the tomatoes to a baking dish along with the shallots, thyme, oil and brown sugar and season with salt and black pepper.
3. Roast in your oven for 1 hour and 15 minutes. As soon as you remove the tomatoes from the oven, remove the sprigs of thyme and stir in the minced garlic and parsley. Allow the tomatoes to cool slightly or fully to room temperature and serve scattered with the goat cheese.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

You can use any type of tomato in this dish, but I like a Roma because it’s nice and meaty and there’s not a heap of seeds in it.