Roasted Tomato AppetizerThis is truly one of the best party recipes. It always gets rave reviews and is SO delicious. A little time consuming with the cooking but totally worth it. Plus you can make it up to 5 days in advance! Also big thanks to my dear friend Maria from Florida for turning me onto this recipe!
I always serve it with mozzarella but the original called for goat cheese and I am not a fan. The mini mozzarella balls can be found at Whole Foods, perfect for this dish! Also don't over do it on the garlic, even if you like a lot of garlic, because its not cooked with the tomatoes and it can be too overpowering!
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
Tiny Mozzarella balls OR Aged goat cheese (such as Bûcheron)
1 baguette, thinly sliced crosswise, toasted
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/dish, sprinkling garlic 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
Serve with mozzarella or aged goat cheese and toasted baguette slices.
DO AHEAD - Cover; chill up to 5 days. Bring to room temperature
Enjoy! xoxo - Mellycup