Roasted Tomatoes with Goat Cheese

I bought some beautiful vine-on tomatoes at the store this weekend and let them sit in my fruit bowl for a few days, untouched, just looking pretty.  I was really hoping they would stay that way....but wishful thinking gets me no where....

So, Sunday night rolled around and I wanted a super simple, flavorful side for dinner.  Tomatoes.  Had to do it.  I added some dried oregano, dried thyme, fresh garlic, drizzled with some good olive oil, topped with crumbled goat cheese, and baked for about 25-30 minutes.  Divine.  I love baked tomatoes, they just melt in your mouth.

Really, it couldn't get any easier than this.  Use the leftovers on a sandwich the next day, or pick at them right out of the tupperware container for the next two days like I did, ahem.

This one is a winner!  Enjoy!

Roasted Tomatoes with Goat Cheese
Recipe by A Toast to Taste
Photos by A Toast to Taste

Ingredients Needed:
4 medium size tomatoes (I used vine-on), sliced thin
good olive oil
1 clove garlic, finely chopped
1 tsp dried oregano
2 tsp dried thyme
salt and pepper to taste
1/3 cup crumbled goat cheese

Preheat oven to 400 degrees.

Layer sliced tomatoes in baking dish.  Add chopped garlic and drizzle with olive oil.  Sprinkle on oregano, thyme, salt, and pepper.   Top with crumbled goat cheese and bake for 25-30 minutes.