September 4, 2010

Roasted Green Tomatoes with Goat Cheese

This turned out to be a very simple and very delicious side dish to our meal tonight.  I had seen something like this on a gardening show,.  Instead of roasting, they used the grill to cook the tomatoes, and they used feta instead of chevre.  I think that roasting them was much easier, especially given the meal that I was making.  The herbed goat cheese added a punch of flavor that complimented the tomatoes nicely.

DSC_4249 Above you see tonight’s supper—

Lamb with rosemary (Salt and pepper lamb on both sides.  Heat a cast iron skillet with olive oil.  Sear meat on both sides.  Place a twig of rosemary on top of each.  Turn the heat down or even off and cover with a lid.  Since lamb can be served rare to well done, cook to desired level of doneness.  Viola!)

Roasted green beans (Dress green beans with olive oil and seasoning of your choice.  Roast in a 400 degree oven for about 15 minutes stirring/shaking the roasting pan half way through)

Sautéed Squash (Heat oil/bacon grease in a skillet.  Add onions and fresh cracked black pepper.  Slice squash into the pan.  Turn the squash so that the oil covers both sides.  Add enough water to just cover the bottom of the skillet.  Add salt.  Turn off the heat and cover the squash.  In about 10-15 minutes remove the lid and taste for seasoning.  I used green onions because I had them in our garden basket and didn’t have to make another trip to the garden for bulb onions).

Sliced cucumbers from the garden. And…

Roasted Green Tomatoes with Goat Cheese


Green tomatoes, hard core removed

Olive oil

Fresh cracked salt and pepper

Herbed Goat Cheese


Drizzle tomatoes with olive oil and season with salt and peppers.  Use a brush or your hands to make sure that the entire tomato has been dressed with olive oil.  Put the tomatoes top down in a Pyrex container.  Roast in a 400 degree oven for approximately 20 minutes or until a fork can insert into the tomato with only a slight resistance.  Take out of the oven and use tongs to turn the tomatoes top side up.  Use two spoons to dollop a heaping teaspoon to tablespoon (depending on the size of the tomatoes) on top.  Return dish to the oven and roast for another 5-10 minutes, or until the cheese just starts to toast.  Let cool a few minutes before serving.

The tomatoes will be almost buttery in texture.  We really enjoyed them!


  1. The food looks good but I need to know, is that a Fiesta Plate it's on?? I have a collection of vintage Fiesta and use the New stuff for our everyday.

  2. Yep, Cheryl, you have a good eye! It is a Fiesta plate. When we were married I registered for a set of white, knowing that they were quality made and that white would go with any color scheme. I've been very pleased wtih them, and they have held up well over the years. I have a cousin who collects all of the different colors, and it is almost like a patchwork quilt when she sets the table. Absolutely lovely!