Caramelized Tomato Salad With San Simón Cheese
- 2 cups olive oil
- 1 3/4 pounds cherry tomatoes, divided
- 1/2 cup sugar
- 2 large fresh thyme sprigs
- 1/3 cup Sherry wine vinegar
- 8 ounces San Simon cheese,* cut into 1/3-inch cubes
- 8 green onions, thinly sliced
- Fresh chervil sprigs (for garnish)
- 16 toasted baguette slices
- Preheat oven to 275u0b0F. Place oil, 3/4 pound tomatoes, sugar, and thyme in 8 x 8 x 2-inch metal baking dish. Roast until tomatoes are very tender, about 2 1/2 hours. Cool caramelized tomatoes in oil. DO AHEAD:
- Using slotted spoon, transfer tomatoes to large bowl. Transfer 1 cup oil from tomatoes to medium bowl (reserve any remaining oil for another use). Add vinegar to oil in medium bowl; whisk to blend. Season dressing with salt and pepper.
- Add 1 pound fresh tomatoes, cheese, and dressing to bowl with caramelized tomatoes; toss gently. Top with green onions and chervil. Serve with toasts.
olive oil, cherry tomatoes, sugar, thyme, sherry wine vinegar, simon cheese, green onions, chervil
Taken from www.epicurious.com/recipes/food/views/caramelized-tomato-salad-with-san-simon-cheese-358590 (may not work)