This recipe is adapted from "The Produce Bible," by Deborah Madison, a recent acquisition that is chock full of amazing recipes and interesting facts about all kinds of produce. Mine came out a little soggy, but I used Early Girl tomatoes, which are more watery than plum tomatoes (aka Romas). Regardless, the combination of the caramelized flavors of the tomatoes, onions, brown sugar, and balsamic vinegar with the tangy goat cheese and buttery pastry was delicious!
12 plum tomatoes
4 Tbs olive oil
2 medium onions, sliced very thin
2 garlic cloves, finely sliced
1 Tbs balsamic vinegar
1 tsp soft brown sugar
1 handful fresh thyme
1 C crumbled goat cheese
1 sheet puff pastry
Preheat the oven to 300 degrees. Cut the tomatoes in half, lengthwise, and season with salt and pepper. Place them, cut side up, on a wire rack in a baking dish. Roast in the oven for 3 hours.
Heat two teaspoons of olive oil in a heavy bottomed sauce pan, and add the onions. Cook over low heat, stirring frequently, until caramelized (about 45 minutes). Meanwhile, in an 8 inch oven-proof frying pan, heat the remaning olive oil. Add the garlic, balsamic vinegar, sugar, and one tablespoon of water, and cook until the sugar dissolves. Remove from the heat.
When the tomatoes are done, remove from the oven and increase the temperature to 400 degrees. Place the tomatoes, cut side up, in one layer in the pan with the vinegar mixture. Top with the onions, thyme, and crumbled goat cheese. Cover with the puff pastry, trim the edges, and tuck the pastry into the side of the pan around the tomatoes. Bake for 25-30 minutes, until the pastry is golden brown. Carefully run a knife around the edges of the pan, and invert onto a plate. Cool to room temperature and serve.