Caramelized Tomato Salad with San Simón Cheese

Ingredients

• 16 slices baguette toasted
• 8 ounces san simón cheese cut into 1/3-inch cubes
• 1.8 pounds cherry tomatoes divided
• 1 sprigs chervil fresh (for garnish)
• 8  green onions thinly sliced
• 2 cups olive oil 
• 0.3 cup sherry wine vinegar 
• 0.5 cup sugar 
• 2 large thyme sprigs fresh

Equipment

• bowl
• oven
• whisk
• baking pan
• slotted spoon

Directions

1. Preheat oven to 275°F.
2. Place oil, 3/4 poundtomatoes, sugar, and thyme in 8 x 8 x 2-inchmetal baking dish. Roast until tomatoesare very tender, about 2 1/2 hours. Coolcaramelized tomatoes in oil. DO AHEAD: Canbe made 2 days ahead; cover and chill. Bringto room temperature before continuing.
3. Using slotted spoon, transfer tomatoesto large bowl.
4. Transfer 1 cup oil fromtomatoes to medium bowl (reserve anyremaining oil for another use).
5. Add vinegarto oil in medium bowl; whisk to blend.Season dressing with salt and pepper.
6. Add 1 pound fresh tomatoes, cheese,and dressing to bowl with caramelizedtomatoes; toss gently. Top with greenonions and chervil.
7. Serve with toasts.
8. * San Simóncheese, a smoked cheeseshaped like a bell, is sold at natural foodsstores, specialty foods stores, and latienda.com. Smoked Gouda can be substituted.
9. Bon Appétit