Due to a late harvest in my garden beds, I have a major abundance of tomatoes at the moment. Countless people have told me to start canning them, but I am being stubborn. I'm determined to eat them all without dealing with the canning process. We'll see how that lasts.
One of my favorite ways to eat tomatoes is roasted, with a tiny bit of sea salt. It brings out the sweetness of the tomatoes, which the salt compliments quite well. When I finally found some delicious Gluten Free bread that I like, I started experimenting with putting the delicious roasted tomatoes on a sandwich.
Brie and Roasted Tomato Grilled Cheese
- 1/2 tomato (I used a yellow tomato from my garden, but feel free to use one of your favorite variety! Heirloom tomatoes are my favorite)
- 1 tsp olive oil
- 1 sprinkling sea salt
- 2 slices bread (I used Gluten Free Bread, Super Seeded, by Essential Baking Co)
- 4 thin slices brie cheese
- Garneshes to taste (I added sriracha and guacamole because duh)
- Roast the tomatoes. Preheat oven to 350. Slice tomato slices 1/4 inch thick and place on a sprayed cookie sheet (I used a layer of aluminum foil and then sprayed it with coconut oil cooking spray). Brush or drizzle slices with olive oil and sprinkle with sea salt. After 10 minutes (or when the tomatoes have become gooey), take out of the oven.
- Place two pieces of bread on a pan over medium-high heat on the stove. Place two thin pieces of brie cheese on each piece.
- Add the roasted tomatoes to one piece.
- Cover and wait 2-4 minutes, until the brie cheese begins to melt. Then, put the two pieces of the sandwich together and press down to glue them together.
- Heat for another 2-4 minutes, until the bottom piece is well-toasted, and then repeat on the other side.
- Serve with sriracha and guac, if you've got it!