This is one juicy snack! It can also work as a lunch or appetizer. The tomato acts as a moisture-rich “bun” and the wilted green leaves, sautéed with garlic and olive oil, acts as the filling. It’s exceptionally light and has bold flavors from the garlic, feta, and balsamic vinegar. The tomato balances it all. Enjoy!
I adore roasted tomatoes. Their color and taste deepen after baking and they can really hold their own in a dish. One of my favorite combinations is roasted tomatoes and goat cheese. With the addition of roasted onion, fresh chives, and soy sauce, the pair are taken to another level. The result is an elegant and downright delicious appetizer that suits every appetite. And, lycopene, an antioxidant found in tomatoes, is more readily absorbed when cooked!
Roasted Tomato & Onion with Goat Cheese
- 3 large tomatoes
- 1 large white onion
- Dash of salt and pepper
- 1/4 cup olive oil
- 2 tsp chives, chopped
- 2 tbsp goat cheese
- 1 tbsp soy sauce
Stem and cut the tomatoes into fourths, dice the onion, and place them on a baking sheet.
Season with salt and pepper and drizzle with olive oil. Pop into the oven at 375 degrees Fahrenheit for 25 minutes, or until the tomatoes and onion are browned and tender.
Serve with a garnish of chopped fresh dill and crumbled goat cheese or feta. Drizzle with soy sauce. Enjoy!