Sunday, August 09, 2009
One Pot French: Tomates de Vigne au Sainte Maure (Roasted Tomatoes with Sainte Maure Cheese)
When I saw this recipe, I thought, wow, that looks relatively simple. Tomatoes, cheese, herbs, done. This is why I shouldn't listen to myself. Sainte Maure cheese is nowhere to be found. Nowhere. So I bought the closest thing, an aged goat cheese with the same bumpy rind as Sainte Maure. But could I cut it into slices? Heck, no. The thing was like a brie. So I got to put scoops of goat cheese on my tomatoes. But they still tasted pretty darn good. Very slightly warm, lots of good flavors. And yes, I have a heavy hand with the herbs.
Tomates de Vigne au Sainte Maure (Roasted Tomatoes with Sainte Maure Cheese)
From One Pot French by Jean-Pierre Challet
4 vine-ripened tomatoes, halved
¼ cup olive oil
1 shallot, finely diced
1 clove garlic, chopped
½ pound Sainte Maure cheese, cut into 8 slices
1 teaspoon finely chopped chervil
1 teaspoon finely chopped chives
1 teaspoon finely chopped thyme
Warmed olive oil, for drizzling
Preheat the oven to 300°F.
In an ovenproof dish, gently toss together the tomatoes, olive oil, shallots, and garlic. Bake for 5 minutes - just long enough to warm the ingredients and bring out the flavors. Flip each tomato cut-side up; top each with a slice of cheese. Bake 1 minutes to soften the cheese slightly. Remove from the oven, sprinkle with the herbs, drizzle warm olive oil over top, and serve in the baking dish.
Makes 4 servings