Tomato, Onion and Goat Cheese Sandwiches
"Tomato jam" is the closest description to the flavors that result when plum tomatoes are oven roasted. The tomatoes are ready when they are wrinkled and darkened but still fairly moist. They will take at least an hour to prepare, so it is wise to double the recipe and reserve the remainder for another dish. They keep well frozen in a single layer in a heavy-duty plastic bag or airtight container for up to 1 month.
Estimated Nutrition (whole recipe, rough)
Counts 11 of 12 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Goat Cheese | 1 oz (28g) | 103 |
| Onion | 1 medium (110g) | 44 |
| Plum | 1 medium (66g) | 30 |
| Tomato | 1 medium (123g) | 22 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 4 large, firm ripe plum tomatoes, about 1 lb. total, halved lengthwise and seeded
- 1 Tbs. extra-virgin olive oil
- 1 1/2 lb. yellow onions, cut in half lengthwise, then cut crosswise into thin half circles (about 5 cups)
- 2 Tbs. water, or as needed
- 1/2 tsp. dried thyme
- 1/2 tsp. kosher salt
- Freshly ground pepper, to taste
- 2 tsp. red wine vinegar
- 4 thick slices multigrain yeast bread (see related recipe at left) or other whole-grain coarse country bread, each about 3/4 inch thick, toasted
- 1/4 lb. fresh goat cheese or soft farmer cheese, at room temperature
- 1 tsp. fresh thyme leaves (optional)