Caramelized Tomato Salad with San Simón Cheese

This salad is a mix of fresh and caramelized cherry tomatoes and cubes of smoky San Simón cheese. This recipe is part of our Food of Galicia menu for 8.
8 servings
May 2010

Ingredients

  • 2 cups olive oil
  • 1 3/4 pounds cherry tomatoes, divided
  • 1/2 cup sugar
  • 2 large fresh thyme sprigs
  • 1/3 cup Sherry wine vinegar
  • 8 ounces San Simón cheese,* cut into 1/3-inch cubes
  • 8 green onions, thinly sliced
  • Fresh chervil sprigs (for garnish)
  • 16 toasted baguette slices

Preparation

  • Preheat oven to 275°F. Place oil, 3/4 pound tomatoes, sugar, and thyme in 8x8x2-inch metal baking dish. Roast until tomatoes are very tender, about 2 1/2 hours. Cool caramelized tomatoes in oil. DO AHEAD Can be made 2 days ahead; cover and chill. Bring to room temperature before continuing.
  • Using slotted spoon, transfer tomatoes to large bowl. Transfer 1 cup oil from tomatoes to medium bowl (reserve any remaining oil for another use). Add vinegar to oil in medium bowl; whisk to blend. Season dressing with salt and pepper.
  • Add 1 pound fresh tomatoes, cheese, and dressing to bowl with caramelized tomatoes; toss gently. Top with green onions and chervil. Serve with toasts.

What to Drink

  • Pour a Xarel-lo, made from a white-wine grape most commonly grown in Spain's Catalonia region. José suggests the fresh, elegant Albet i Noya 2008 Xarel-lo Clàssic ($14). Can't track down Xarel-lo? The grape is one of the main varietals used to make cava, the Spanish sparkler. We like the Raventós i Blanc 2005 Gran Reserva de la Finca ($38), a citrusy cava.


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