Roasted Roma Tomatoes On Toast

Total Time: 1 hr 50 mins Preparation Time: 20 mins Cook Time: 1 hr 30 mins

Ingredients

• 1 1/2 lbs roma tomatoes, rinsed and cored (8 equal size)
• 1 (8 ounce) onions, peeled and finely chopped
• 3/4 cup balsamic vinegar
• 1/2 cup firmly packed brown sugar or 1/2 cup splenda granular, substitute sugar
• 2 tablespoons extra virgin olive oil
• 1 tablespoon minced fresh ginger
• 1 pinch crushed red pepper flakes
• 2 cups arugula leaves, stemmed, rinsed, and drained
• salt
• fresh ground black pepper
• 8 slices sourdough bread (1/2-inch thick) or 8 slices ciabatta (1/2-inch thick)
• 2 tablespoons olive oil
• 1/3 cup cream cheese
• 1/3 cup packed fresh chevre cheese (goat cheese)
• 2 tablespoons milk
• 1 teaspoon grated lemon peel

Recipe

• 1 tomatoes:.
• 2 cut tomatoes in half lengthwise.
• 3 lay halves cut side up in a single layer in an 8- by 12-inch oval or rectangular casserole (rim should be at least 1/2 inches higher than tomatoes).
• 4 in a 1 1/2- to 2-quart pan, combine onion, vinegar, sugar, olive oil, crushed red pepper flakes(if usng) and ginger.
• 5 bring to a boil over high heat, stirring often.
• 6 pour over tomatoes.
• 7 roast in a 400°f oven (convection not recommended) until tomatoes are dark brown and sauce is browned and thickened ( will be large and shiny), about 1 1/4 hours; baste tomatoes with sauce and onions about every 15 minutes at first, then more frequently as mixture begins to thicken, to avoid scorching.
• 8 use hot, warm, or at room temperature.
• 9 assembly:.
• 10 spread lemon cheese equally on oiled sides of the olive-oil toast slices.
• 11 set on plates and cover equally with arugula leaves.
• 12 spoon tomatoes and juices equally toast slices.
• 13 add salt to taste.
• 14 lemon cheese:.
• 15 in a food processor or bowl, combine cream cheese (at room temperature), fresh chèvre (goat cheese), milk, and grated lemon peel.
• 16 whirl or beat with a mixer on medium-high speed until blended.
• 17 olive oil toast:.
• 18 lay 8 slices of rustic bread such as sourdough or ciabatta (about 3 by 4 in., cut about 1/2 inches thick) in a single layer in a shallow 10- by 15-inch pan.
• 19 bake in a 375°f oven until lightly browned on the bottom, 5 to 6 minutes.
• 20 turn slices over and brush equally with about 2 tablespoons extra-virgin olive oil.
• 21 continue baking until golden brown and crisp, 6 to 8 minutes longer.
• 22 use warm, or let cool on a rack.