leave your inhibitions at the door
Summer’s over but there are a lot of goodies that are still in season.
Unfortunately, because of our move a couple months ago, we couldn’t do any gardening at the new house. Well…at least no gardening of our own – I may or may not have raided our neighbor’s garden for some tomatoes and Japanese eggplants. So let’s just say, in case she’s reading this, that I did come into some beautiful tomatoes legally at the Farmers Market.
Plus I can now call this a “Farmers Market Adventures” post because I stole the tomatoes used in this recipe. Allegedly.
This is one of my go-to dishes to bring to parties and easily my favorite tomato recipe. It’s simple, inexpensive, and definitely a crowd-pleaser. In the off chance that there are any leftovers, it’s great mixed in with pasta or in an omelet. The best part is that it’s actually doable with crappy grocery store tomatoes, too. So I guess there’s really no point in calling this a “Farmers Market Adventures” post.
Anyway, make this recipe. Now!
Baked Tomato and Goat Cheese Dip
I’ve been making this for several years and I have no idea where I originally got the recipe. So I’m invoking the little-known “I’ve made this so many times I can rightfully call it my own recipe” rule. There. I can’t be accused stealing. Again.
This amount makes a lot, so feel free to adjust the quantities.
- 8 tomatoes, quartered
- 3/4 cup olive oil
- salt and pepper
- Fresh thyme leaves from 12 sprigs (don’t use the dried stuff)
- 10 oz log of goat cheese, cut into pieces approximately the same size as the tomatoes
- 4 garlic cloves, thinly sliced
- 1 baguette, sliced
1 – Preheat oven to 350
2 – Place the tomatoes on a wire rack and brush with olive oil. Sprinkle the thyme leaves, salt, and pepper on the tomatoes.
3 – Roast for about an hour. Tomatoes will be dried out and starting to turn yellowish. Let cool a little.
5 – Put the tomatoes and goat cheese in an oven-safe dish.
4 – Heat the remaining olive oil in a pan over medium heat. Add the garlic and cook until they are tender, 2-3 minutes. Don’t let them brown.
5 – Pour over the goat cheese and bake for about 10 minutes.
6 – Serve with the baguette slices
2008 Marques de Caceres Rioja Reserva
Tomatoes and Rioja are a classic pairing, and this one is a pretty popular one. Riojas in general have a distinct aroma of tomato fruit and tomato leaves so there’s some synergy there. The medium body and acids go well with the goat cheese and the oak in the Reserva gave it some some nice depth and character. A regular non-Reserva Rioja will go just fine with it.
Any other good tomato recipes? I may go shopping again at the
neighbors Farmers Market.