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Roasted Heirloom Tomatoes in Fontina
- 1 1/2 pounds ripe tomatoes, diced
- 1 tablespoon olive oil
- 1 tablespoon balsamic vinegar
- 2 cloves garlic, chopped
- 2 teaspoons thyme, chopped
- salt and pepper to taste
- 1 cup fontina, shredded
- 1 small loaf of bread such as a ciabatta or a baguette, torn or sliced
Directions:View on Closet Cooking
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