My son Nathaniel likes to eat but usually declines to cook. I don't remember why he decided to make this snack for me, but I was probably tired. He went into the refrigerator and found roasted tomatoes, then cooked some greens and presented me with this delicious dish. I think he might have made me a cup of tea, too. The tomatoes can easily be made in quantity during tomato season and frozen. They will also keep well in the refrigerator if you make a big batch on the weekend. You will have an instant pasta sauce when you get home on a weeknight. —luvcookbooks
heirloom tomatoes, halved
glug of olive oil
a few branches of fresh thyme
cooked bitter greens, warmed in a little olive oil
soft cheese, goat or Brie or ricotta
small pieces wholegrain bread, thickly sliced
In This Recipe
Seed the tomatoes. Put them in a foil lined baking dish with a generous amount of olive oil.
Sliver the garlic cloves and stick them into the tomatoes. Lay the thyme branches on top of the tomatoes. Make sure they have some of the olive oil on them, too, so they don't burn or dry out. You can roll them around in the tomatoes or press them into the tomatoes.
Place the baking dish in a very low oven ideally about 250 and let them cook gently until the tomatoes are very soft and shrunken, likely at least 3 hours. If you don't have enough time to wait that long, turn up the temperature but the tomatoes will not be as richly flavored. They should still be quite moist and there will be olive oil in the pan. Add more olive oil during cooking if the tomatoes start to dry.
Warm the walnuts with a smidge of olive oil or butter in a small frying pan and salt lightly. Chop into small pieces.
Toast the bread.
Top each slice of bread with about 2 T of the greens. They should be fairly dry. Top the greens with half a roasted tomato.
Add a little bit of cheese and a sprinkle of walnuts to each toasts. Enjoy!