A simple hors d’oevure, fabulous spread over goat cheese on baguettes. And delicious the next day in omelettes. An easy, set-it-and-forget-it recipe from the farm’s friend Peggy, who recommends leaving the skins on and seeds in for a nice country-style look and texture. Thanks Peggy!
Peggy’s Roasted Tomato Spread
6-7 tomatoes, cored and roughly chopped
3 tablespoons Pecorino
5-6 sprigs thyme
1/4 cup basil leaves, chopped
Preheat oven to 350.
Place the cored and chopped tomatoes in a glass or ceramic baking dish and sprinkle Pecorino and thyme over them. Toss gently with a spoon.
Roast for 2 to 2 1/2 hours, until the tomatoes are very soft but still slightly chunky, not quite the consistency of applesauce. Add basil and check to see if it needs salt (it may not).
Serve with goat cheese and baguette slices. Olives are nice, too.
