When my tomatoes come in, I am always looking for ideas to use them. For the last several years, I have grown San Marzano Roma tomatoes. I crosscut the bottoms, blanch them in hot water, so the peel just slips off. I then put them in a freezer bag in the freezer. When I am ready to use them, I just pull them out and defrost them, so I can roast them for this traditional Spanish tapa.
Equipment:
Queso de Cabra al Horno (Cheese in Tomato Sauce)
A traditional hot Spanish Tapa.
Ingredients
Instructions
- Preheat oven to 350 degrees.
- In a medium oven proof skillet, heat olive oil. Brown garlic, stirring constantly. Add tomatoes to pan.
- Transfer pan to oven and roast tomatoes for 30 minutes. If using crushed tomatoes, eliminate steps putting the tomatoes in oven and mashing the tomatoes.
- Remove pan from oven and mash tomatoes with a potato masher. Add basil, oregano, and salt and stir on medium heat.
- Sauce should be thick, but not a paste when ready.
- Preheat broiler. Place goat cheese in the middle of the tomato sauce. Broil for 5 minutes and be careful not to burn sauce.
- Serve immediately with fresh baguette slices.