What in the hell are we supposed to do with all of these damn tomatoes??? They are growing faster than we can keep up with them, so I needed to think of something to do with them as many were literally over-ripening on the vine. It breaks my heart when we lose some of the veg we have grown. We put so much time into keeping up with the lil’ garden, and duh, its so much better for you than store bought veg.
I decided to make a “roasted tomato jam” if you will. I roasted the tomatoes with garlic and herbs until they broke down to a jam like substance on their own. They turned out so sweet and crazy flavorful! Tonight we put them on crostini layered with soft creamy goat cheese and a touch of basil. Later, we can use the rest on sandwiches or to just toss with some pasta. Here is what we did…
Roasted Tomato and Goat Cheese Tartine
- 1-2 Lb. garden tomatoes (cut larger ones in half)
- 2 tablespoons extra virgin olive oil (plus one for crostini)
- 1 tablespoon balsamic vinegar
- 6-7 cloves of garlic, smashed
- 1 teaspoon red pepper flakes
- 1 tablespoon brown sugar
- 6 sprigs fresh thyme
- salt and pepper
- 1 baguette
- 1 small roll soft goat cheese
Preheat oven to 375. Wash and dry tomatoes. Slice and toss in a large bowl with olive oil, balsamic, garlic cloves, red pepper flakes, brown sugar, salt and pepper. Place mixture into a baking dish and top with sprigs of thyme.
Place tomatoes in preheated oven. Bake for 45 minutes to an hour, stirring every 15 minutes ensuring the tomatoes do not burn. The tomatoes will break down and the garlic will turn a bit mushy. This is what you want it to do.
While the tomatoes still have around 15 minutes, get the crostini ready. Slice a baguette super thin, brush with olive oil, and sprinkle with salt and pepper. Pop in the oven with the tomatoes for 10-15 minutes until toasted and brown.
When the tomatoes are done, they will be browned, broken down, and thickened. Let them cool. Spread goat cheese onto the crostini. Top with a spoonful of the tomato mixture and a small basil leaf. Store the rest of the tomato mixture in a jar or an air tight container for future use.
