← Back to Search Results
roasting American, French
 Roasted Tomato Sandwiches

Photo by:
Comments: 0
 

Recipe

Roasted tomatoes are part and parcel of many contemporary sandwiches. Served atop well-flavored goat cheese that has been spread on toasted bread, their sweetness harmonizes with the cheese’s tang and texture. Roasted tomatoes can also be spooned over angel-hair pasta for a quick, light summer meal--especially aromatic when sprinkled with extra-fresh basil.

Yield: Serves 4

Ingredients

  • 4 ripe tomatoes, cored
  • 4 tablespoons extra virgin olive oil
  • Pinch of sugar (see Note)
  • 1 pound soft goat cheese
  • 2 teaspoons finely grated orange zest
  • 2 teaspoons finely chopped fresh basil leaves
  • Salt and freshly ground black pepper, to taste
  • 4 slices (½ inch thick) crusty peasant bread
  • 8 whole fresh basil leaves

Directions

1. Preheat the oven to 250°F.

2. Halve the tomatoes crosswise, and place them on a baking sheet. Drizzle them with 1 tablespoon of the olive oil and sprinkle with the sugar. Bake on the center rack of the oven for 3 hours. Using a spatula, carefully transfer the tomatoes to a plate to cool.

3. While the tomatoes are roasting, gently crumble the goat cheese into a bowl. Add 2 tablespoons of the olive oil, the orange zest, chopped basil, salt, and pepper. Cover and refrigerate until the tomatoes have finished roasting and are cooled.

4. When you are ready to serve the sandwiches, lightly toast the bread. Spread the cheese mixture on one side of each slice. Top with 2 whole basil leaves and 2 tomato halves. Sprinkle with salt and pepper, and drizzle with the remaining 1 tablespoon olive oil. Serve immediately.

Notes

Wine: Napa Valley (CA) Sangiovese

Don’t omit the sugar—it eliminates any acidic undertaste in the tomatoes.


© 1997 Sheila Lukins

Note from Cookstr's Editors

Nutritional information includes 1/8 teaspoon of added salt per serving.

 

Nutritional Information

Nutrients per serving (% daily value)

474kcal (24%)
183mg (18%)
17mg (29%)
382mcg RAE (13%)
339mg
36mg
23g
4g
2g
11g
52mg (17%)
773mg (32%)
19g (93%)
38g (58%)
3mg (16%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Explore Cookbooks on Cookstr

martin-yans-china Martin Yan's China
by Martin Yan
the-country-cooking-of-ireland The Country Cooking of Ireland
by Colman Andrews
rosas-new-mexican-table-friendly-recipes-for-festive-meals Rosa's New Mexican Table: F...
by Roberto Santibanez
125-best-vegan-recipes 125 Best Vegan Recipes
by Maxine Effenson Chuck, Beth Gurney
american-masala American Masala
by Suvir Saran
rice Rice
by Bonnie Tandy Leblang, Joanne Lamb Hayes
raos-cookbook Rao's Cookbook
by Frank Pellegrino
the-asian-grandmothers-cookbook The Asian Grandmothers Cook...
by Patricia Tanumihardja
nancy-silvertons-sandwich-book Nancy Silverton's Sandwich ...
by Nancy Silverton
a-new-way-to-cook A New Way to Cook
by Sally Schneider
spice Spice
by Ana Sortun
west-coast-cooking West Coast Cooking
by Greg Atkinson
the-whole-beast-nose-to-tail-eating The Whole Beast: Nose to Ta...
by Fergus Henderson
Already a member? Click here to Log In
close

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new Cookstr features and tools







By signing up you accept the
Terms of Use and Privacy Policy
Spinner
New to Cookstr? Click here to Sign Up
close


Forgot your password? Click here
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?