Roasted Tomatoes with Stilton


12 medium plum tomatoes (about 2¼ lbs.)
1½ tsp freshly ground black pepper
¾ tsp coarse kosher salt
½ tsp dried crushed rosemary
8 Tbs olive oil, divided
2 large garlic cloves, minced
One 4-ounce piece of Stilton cheese, crumbled
1 bunch watercress, thick stems trimmed

1. Cut tomatoes lengthwise in half; remove seeds and membranes. Place tomatoes cut side down, on platter; let drain 15 minutes. Mix pepper, salt, and rosemary in large bowl. Add 6 Tablespoons olive oil and garlic and whisk to blend. Add tomato halves and toss to coat. Let marinate 15 minutes.

2. Position rack in center of the oven and preheat to 375°F. Brush large, rimmed baking sheet with remaining 2 Tablespoons olive oil.

3. Arrange tomato halves, cut side up, on prepared baking sheet. Drizzle any oil mixture remaining in bowl over tomatoes. Roast until tomatoes are slightly softened and browned on bottoms and around edges, about 65 minutes. Arrange tomatoes on platter; sprinkle with crumbled cheese.

4. Tuck watercress in between tomatoes. Serve warm or at room temperature.

Servings: 8

Cooking Tips
Make ahead tip: The tomatoes can be roasted 3 hours ahead. Cover tomatoes loosely and let stand at room temperature.

Recipe Source: Bon Appetit

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