Seriously, this post was meant to go up like, a month ago. But no one told me it was September so I just totally missed it. I mean…it was August for a minute and then I wake up and suddenly it’s the middle of October. Ummm…is there someone I can blame for this? Shouldn’t a memo have gone out or something??
Thank goodness this recipe is just as good in October as it was in August. Roasting the tomatoes means that this will taste good year round since it develops the flavors of even the most bland grocery store tomato. And honestly, anything tastes good if it’s drowning in a cheese sauce, am I right?
I’ve been hesitant of making a benedict due to the fact that recipes with more than 3 steps often overwhelm me. However, this dish might seem complicated, but it looks much scarier than it actually is. Let’s do this, shall we?
First we’ll discuss the one step I don’t have a picture of since I just spaced out on the whole “photos/camera” thing: roasting the tomatoes. I would do this first since it takes the longest and the tomatoes can be set aside until you’re ready to use them.
Slice a tomato into 1/4 inch slices. Lay flat on a baking sheet and drizzle with olive oil, salt and pepper. Roast at 450˚F for about 25-30 minutes, or until they have cooked down and are beginning to caramelize. Set aside until you’re ready to use them.