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

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