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Roasted Tomato Confit with Goat Cheese

 made it  |  0 reviews   |   photos
holly t

"A yummy appetizer I made after a trip to San Francisco. Great with real sourdough bread!"
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1 h 30 m servings 137 cals
Original recipe yields 8 servings

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  • Prep

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  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Lay tomatoes skin side-down on a rimmed baking sheet. Layer basil, thyme, and garlic on top. Drizzle olive oil over tomatoes; season with salt and pepper.
  3. Bake in the preheated oven until soft, 50 to 60 minutes. Cool for at least 20 minutes.
  4. Discard basil and thyme sprigs. Peel tomatoes and transfer to a serving dish. Place goat cheese on top. Dollop 1 teaspoon pesto over each goat cheese slice.
  5. Bake in the preheated oven until goat cheese is soft and starting to brown, about 15 minutes.


  • Cook's Note:
  • Peeled baked tomatoes can be refrigerated for up to 4 days before serving.

Nutrition Facts

Per Serving: 137 calories; 10.6 g fat; 6.5 g carbohydrates; 5.5 g protein; 13 mg cholesterol; 143 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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