Roasted tomatoes with goat cheese on naan

It takes a fair amount to get me to turn on the oven in the summer.

I don't have one of those fancy apartments where the heat tends to stay inside the oven. If I set the oven to 375 F, my apartment tends to turn into 375 F. But, when summer calls for heat in the oven ... as opposed to just storing an overflow of pans ... it results in extreme strategizing like waking up at 7 am to make donut muffins or grilling chicken 7 hours before my guests show up or just turning on the AC to make this galette.

But, yesterday I found myself with a plethora of tomatoes that needed some love (or just to be used) and I knew that roasted tomatoes would be just magical. Apparently they are good in the fridge for about 5 days (or 6 months frozen), so they'd be just fine if I couldn't resist a beach weekend... which I rarely can.

I've made roasted tomatoes before and tend to do it about once a summer when the garden is fundamentally overflowing and I've run out of mozzarella and can't handle another caprese salad. The amazing thing about roasted tomatoes is that they turn into like little shriveled pieces of heaven that fall apart in your mouth. It's like the melt under your fork ... or when you just stuff a whole one in your mouth. The downside to roasted tomatoes is waiting for hours for them. And just like most of the things in life, they are better if you do it slow and give it all the time in the world.

Roasted tomatoes are so good that I think you could put them on positively anything and it'll rock your world. It feels a little silly to even write up this "recipe" since it's essentially cheese + tomato + carb but it was so heavenly.

(Step 1) Roast your tomatoes. This takes hours. Cut your tomatoes across their equator (as opposed to from top to bottom) and place them cut side down on a cookie sheet with edges. On the cookie sheet, you want a light shimmer of olive oil, kosher salt, pepper, thyme, and rosemary. If you have garlic toss it on there. I'm not in the business of being clean so I rub my hands in the oily goodness and then all over tomatoes. Toss in the oven at 325 for 2 hours. For more details, read this old post.

(Step 2) When your tomatoes are just done, toss a piece of naan in the oven to warm up a bit.

(Step 3) Pull the naan from the oven, smear some goat cheese on that sucker and lay a few of your roasted tomatoes on top. Grab a spoon and drizzle some of the olive oil/tomato goodness from the pan over the top.

(Step 4) Grab a few leaves of fresh basil and chop finely and toss it on there.

(Step 5) Eat and enjoy.

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