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Slow Roasted Roma Tomatoes with Goats' Cheese

I found this recipe in a newspaper years ago and have found it simple and successful.  Serves four as a starter or as a canapé on melba toast or crackers. Excellent with a Yarrh Riesling.


6 roma tomatoes                                                   5 sprigs thyme         

2 tblsp baby capers                                                3 tblsp balsamic vinegar

2 cloves garlic sliced                                             6 tblsp extra virgin olive oil

24 ligurian olives, pitted                                       salt and pepper

100g fresh goat’s cheese, cubed                            


  • Heat oven to 150C
  • Cut tomatoes in half lengthways and remove half the seeds
  • Press pieces of sliced garlic into tomatoes, scatter with capers and a couple of olives in each half.
  • Press cubed goat’s cheese into tomatoes
  • Sprinkle tomatoes with half the thyme leaves and drizzle with 3 tblsp of the oil.
  • Place on lightly greased oven tray and roast for 45 minutes.
  • Combine rest of oil with balsamic vinegar and thyme and season with salt and pepper.
  • Place tomatoes on serving plates, drizzle with dressing and serve with crusty bread


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