Sliced tomatoes, garlic, olive oil, thyme, and fontina cheese.
That’s all you need to create the skillet full of deliciousness you see here.
These roasted tomatoes with fontina and thyme were inspired by this baked fontina dish over at Leite’s Culinaria. I loved the idea of a fondue-like snack without any hassle, and I thought roasting some heirloom tomatoes from my garden before adding the cheese would be a good idea.
It’s so fun to be right ;)
I didn’t pull out the measuring cups or spoons to make this one, folks. I’ve no idea how many tomatoes are in here, but you need enough to fill a cast-iron skillet. I grow all different kinds of tomatoes and it was raining pretty hard yesterday, so I just ran around the garden and plucked the best looking ones- some teeny tiny sungolds, some sexy yellow pears, some funky Cherokee Purples…
Organic heirlooms are my suggestion, but if you can’t get those, then just use the best local ones you can find. Slice them up and place in one layer in your skillet (a round baking dish or pie pan could be used instead, if you like), add some sliced garlic (I used 3 or 4 cloves), some fresh thyme leaves (from 2-3 sprigs), and drizzle with some olive oil (I am pretty liberal with my drizzles). Lastly, sprinkle with coarse sea salt, top with a few fresh black pepper grinds, and place in a preheated 425 degree F. oven for about 20 minutes.
When the tomatoes are looking slightly shriveled and are starting to brown, take the skillet out and arrange your cubed fontina cheese (David Leite says to make sure to use Italian fontina for proper melting) around the tomatoes. I hate to say this but I don’t know exactly how much cheese I used. About a cup, I would say. Use lots if you want the cheese to be the star; use the cheese sparingly if you’re just looking for a decadent way to accent the tomatoes. Pop it back in the oven.
After 3? 4? 5? minutes, the dish will be ready. In all in it’s bubbling glory. Add a little more fresh thyme, if you like. Because it’s pretty. And tasty.
I served it right away (make sure to warn everyone, especially children, that the pan is very hot) with garlic bruschetta crackers. Your favorite baguette (or gluten-free bread, if that’s your bag) would also make a great “dipper”.
It disappeared quickly.
Like, elbow your child to get them out of the way so you can get more, quickly.
I can’t wait to make it again.
More Tomato Love:
Grits with Corn, Goat Cheese and Roasted Tomatoes from The Kitchn
Peach and Heirloom Tomato Salad by White on Rice Couple
Heirloom Tomato, Rice, and Almond Tart from Canelle et Vanille
Summertime Tomato Sandwich from Nutmeg Nanny
Roasted Tomato Soup from Sprouted Kitchen
Simple Slow Roasted Tomatoes from Eat. Live. Travel. Write.