Roasted Tomatoes with Fontina Cheese

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I grow lots of different organic heirloom tomatoes in my garden. I love the little ones, specifically the sungolds and yellow pears, and this simple fondue-like creation is one of my new favorite ways to use them.

Recipes for roasted tomatoes often have you make them in an oven with the heat very low. I like keeping the heat high here, though: it get’s the job done much quicker and the tomato flavor is still very sweet and intense.

Roasted Tomatoes with Fontina

This dish was inspired by a baked fontina dish I saw on Leite’s Culinaria, and makes a great start to a meal or a meal on its own.

Serves 4

  • 2 heaping cupfuls of little tomatoes (slice before measuring)
  • 2 cloves garlic, peeled and chopped
  • 1 tablespoon fresh thyme leaves, divided
  • 2 tablespoons olive oil
  • 2 cups Fontina cheese, cubed (make sure it’s Italian Fontina)
  1. Preheat oven to 425 degrees F.
  2. Spread the sliced tomatoes out in a baking dish (I like to use a cast-iron skillet).
  3. Add the garlic and 1.5 teaspoons of the thyme leaves to the pan with the tomatoes, and drizzle with the olive oil.
  4. Place in oven and allow the tomatoes to roast for 20 minutes.
  5. Remove tomatoes from oven and carefully (because the pan will be very hot) add the cubes of fontina all around the roasted tomatoes. Return the baking pan or skillet to the oven for about 5 minutes, until the cheese is fully melted and bubbly.
    Scatter the rest of the thyme leaves over the cheese, along with a pinch of fine sea salt and a bit of fresh pepper, if you like. Serve hot with your favorite bread or crackers.

–Winnie Abramson writes the organic gardening and food blog Healthy Green Kitchen.

Photo credits: Winnie Abramson

 

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