Roasted Heirloom Tomatoes in Fontina

Roasted Heirloom Tomatoes in Fontina

I have been totally into all of the fresh ripe tomatoes around these last few weeks and I have been enjoying them every opportunity that I get. When I came across this recipe for roasted heirloom tomatoes with fontina and thyme on Healthy Green Kitchen I was immediately smitten with the idea. Even if your tomatoes are perfectly ripe they can always benefit from a little roasting which concentrates and brings out more of their amazing flavour. If that wasn't enough, those roasted tomatoes are then smothered in ooey gooey melted cheese taking them way over the top and right onto my meal plan!

This recipe is really quick and easy to make! You start by dicing the tomatoes, tossing them in some olive oil, balsamic vinegar, garlic, thyme, salt and pepper then you roast them, top them with cheese and broil for a few minutes to melt the cheese. All said and done you can have this tasty treat in front of you in about a half an hour with very little actual hands on time. These cheese covered roasted tomatoes go great with some bread to top or scoop with and it would easily work as an appetizer at a dinner party or even as a light meal along with a salad!

Roasted Heirloom Tomatoes in Fontina

Roasted Heirloom Tomatoes in Fontina

Roasted Heirloom Tomatoes in Fontina

Prep Time: 10 minutes Cook Time: 25 minutes Total Time: 35 minutes Servings: 2

Roasted heirloom tomatoes covered in melted cheese that just scream to be scooped up with a piece of crusty bread.

  • 1 1/2 pounds ripe tomatoes, diced
  • 1 tablespoon olive oil
  • 1 tablespoon balsamic vinegar
  • 2 cloves garlic, chopped
  • 2 teaspoons thyme, chopped
  • salt and pepper to taste
  • 1 cup fontina, shredded
  • 1 small loaf of bread such as a ciabatta or a baguette, torn or sliced
  1. Toss the tomatoes in the oil and vinegar along with the garlic, thyme, salt and pepper and spread the mixture out over the bottom of an oven proof pan or baking dish.
  2. Roast in a preheated 425F/220C oven until the tomatoes just start to brown on the edges, about 20 minutes.
  3. Sprinkle on the cheese and place it under the broiler until it is melted and bubbling, about 2-5 minutes. (Watch it carefully.)
  4. Remove from oven and serve right away with bread for dipping and scooping.


Anonymous said...

I heart tomatoes..and cheese....and tomatoes and cheese together! Yum!

aBroad said...

This will be tomorrow nights dinner ! with some fresh French bread and a salad. Thank you !!
besitos, C

karen said...

Oh. My. Goodness.

More proof that the best dishes are good and simple ingredients.

I can't wait to do this one soon!

Simona said...

tomatos and cheese is one of my favorite dish...simmy

Rosa's Yummy Yums said...

What a great dip! Fontina cheese and heirloom tomatoes are so delicious.



manu said...

What a great idea!!! I'll give it a go!
Have a nice day

Joanne said...

I'm actually holding a dinner party next week and this just moved straight to the top of the list of recipes I need in my life immediately!

Manding. said...

this is absolutely the perfect transition tomato dish into fall. thank you!

ps, !

Mal said...

mmm, all that melty cheese looks so fantastic

Winnie said...

So glad you liked the recipe! This is one of the best things i made this summer and now I want to make it again :)

Rocky Mountain Woman said...

I've been trying to think of something to take to our monthly "Twin Peaks Night" that would incorporate the beautiful tomatoes my neighbor gave me.

Guess I found it!

BTW, love the fried green tomato recipe.

A Hunter's Wife said...

I can't wait to have a garden again next year! I may just have to pick up some tomatoes from the farmers market to try this one out.
Thanks for sharing...

Lynn said...

I have been roasting tomatoes like crazy but hadn't thought to add the cheese on top and then scoop with bread. Great idea, Kevin. Thanks.

Fran AmenĂ¡bar Ch. said...

Wow I cant's believe it! This looks spectacular... roasted tomatos with cheese!
Greetings from Chile

Anonymous said...

This sounds great! I recently got some Himalayan pink salt and organic peppercorns from Sustainable Sourcing and I'll have to try them out in this recipe. Thanks for sharing!

kickpleat said...

I'm totally making this for dinner tonight!

Jamie said...

Too decadent! I can imagine the burst of flavor roasting gorgeous summer tomatoes can be and then topped with cheese. Your food always makes me want to eat. All of it!

Lauri said...

This was excellent!!! Easy and simple and my friends devoured every last bite.

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