Roasted Heirloom Tomatoes with Asiago Cheese

A few nights ago I had a dinner party for my trainer and a few of the other trainers from my Gym. My good friend Timmy helped me make risotto, roasted heirloom tomatoes, butter lettuce salad and chocolate chip cookies (I use the recipe on the back of the Toll House bag, but add just a tad of almond extract). The roasted tomatoes were a BIG hit.

These are pretty easy to make, but they take a while so patience is a virtue here. You MUST buy good tomatoes for this recipe, ripe and delicious. Stay away from hot house and/or beefsteak. HEad to your local farmer's market or gourmet grocery and get your hands on the best tomatoes you can find.

Preheat the oven to 250 degrees. If you use large tomatoes you will have to cut them in half and place them cut side up on a cookie sheet. Drizzle each tomato with a little olive oil and a dash of salt and freshly ground black pepper. Place in the oven and let roast for 4-5 hours. About 20 minutes before serving place about 2 tbsp of grated Asiago cheese on top of each tomato. Crank up the heat to 350 and place back in the oven. When the cheese is fully melted, remove from the oven, platter and serve.