Carol and I made these over the weekend.   They’re super easy to make, and delicious!  Here’s the recipe…..


(for the tomatoes)

4 large ripe Roma tomatoes halved lengthwise and seeded

1 tablespoon of extra-virgin olive oil

(for the camelized onions)

1 1/2 pound yellow onions

1/2 teaspoon dried thyme

Kosher salt and freshly ground pepper

2 teaspoons red wine vinegar

4 thick slices multi-grain bread, or bread of your choosing

1/4 pound fresh goat cheese at room temperature

1 teaspoon fresh thyme leaves

To make the oven roasted tomatoes, preheat the oven to 325 degrees.  Arrange the tomatoes cut side up on a rimmed baking dish.  Drizzle with the olive oil.  Roast the tomatoes, turning them and rotating the pan so they will cook evenly, until wrinkled and browned, but still moist.  (1 to 1 1/2 hours)  Remove the tomatoes from the oven, cover with aluminum foil, and let cool.  Uncover and peel off any skin that has loosened up.

To make the carmelized onions, cut onions in half lengthwise, then cut crosswise into thin half circles.  (you should have about 5 cups)  Heat a large non-stick skillet over medium heat until warmed.  Add onions and 2 tablespoons of water.  Cover and cook stirring once or twice and adding more water if necessary to prevent scorching until softened, about 10 minutes.  Uncover and cook stirring often, until the onions are a rich golden brown, about 15 minutes longer.  Add the dried thyme, 1/2 teaspoon salt, and a grind of pepper and continue to cook, stirring for 1 minute to blend. Stir in the vinegar.  Remove from heat and let cool.

To assemble the the sandwiches, place 1 slice of toasted bread on each plate.  Spread each slice with the goat cheese dividing it evenly.  Top with the onions, again dividing evenly.  Top each with 2 tomato halves.  Garnish with fresh thyme leaves, if using.

**I found I had to cook the onions a little longer.