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Roasted Sungold and Pear Tomatoes with Fontina and Thyme

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Roasted Sungold and Pear Tomatoes with Fontina and Thyme

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by WinnieAb

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by WinnieAb

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by WinnieAb

This recipe was entered in the contest for Your Best Cherry Tomatoes
hardlikearmour's Testing Notes: WinnieAB's recipe produces a gooey, cheesy, tomato-laden amalgam that begs to be mopped up with a hearty bread. This dish comes together very quickly with a minimum of prep work making it...
WinnieAB's recipe produces a gooey, cheesy, tomato-laden amalgam that begs to be mopped up with a hearty bread. This dish comes together very quickly with a minimum of prep work making it a wonderful appetizer. I used only sungolds because I had an abundance from my garden. Just over 8 ounces of Italian fontina produced 2 cups of cubes. The tomatoes reduce a bit in the oven, and get lightly golden brown. The pre-roasting ensures the final result is not watery. The thyme lends an herbal perfume. The fontina melts beautifully, and has a nutty, rich flavor that is perfect against the tangy but sweet tomatoes. If you can't find a good fontina, gruyere would make a nice substitute. I will definitely be making this dish again! - hardlikearmour

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Chef
WinnieAb's Notes: I grow lots of different organic heirloom tomatoes in my garden. I love the little ones, specifically the sungolds and yellow pears, and this simple fondue-like creation is one of my new favorite...
I grow lots of different organic heirloom tomatoes in my garden. I love the little ones, specifically the sungolds and yellow pears, and this simple fondue-like creation is one of my new favorite ways to use them. It was inspired by a baked fontina dish I saw on Leite's Culinaria, and makes a great start to a meal or a meal on its own. - WinnieAb

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Serves 4

2 heaping cupfuls of little tomatoes (slice before measuring) Ask a question about this ingredient

2 cloves garlic, peeled and chopped Ask a question about this ingredient

1 tablespoon fresh thyme leaves, divided Ask a question about this ingredient

2 tablespoons olive oil Ask a question about this ingredient

2 cups Fontina cheese, cubed (make sure it's Italian Fontina) Ask a question about this ingredient

Preheat oven to 425 degrees F.
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Spread the sliced tomatoes out in a baking dish (I like to use a cast-iron skillet). Add the garlic and 1.5 teaspoons of the thyme leaves to the pan with the tomatoes, and drizzle with the olive oil.
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Place in oven and allow the tomatoes to roast for 20 minutes.
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Remove tomatoes from oven and carefully (because the pan will be very hot) add the cubes of fontina all around the roasted tomatoes. Return the baking pan or skillet to the oven for about 5 minutes, until the cheese is fully melted and bubbly.
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Scatter the rest of the thyme leaves over the cheese, along with a pinch of fine sea salt and a bit of fresh pepper, if you like. Serve hot with your favorite bread or crackers.
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