Salad of oven-baked tomatoes and grilled goat cheese

Ingredients for 4 servings:

• 8 tomatoes (plum tomatoes)
• 6 sprig(s) lavender (lavender, thyme and rosemary)
• 1 tsp anise
• 1 tsp salt
• 1 tsp sugar
• pepper
• 6 tbsp olive oil
• 1 tsp honey
• 1 tbsp vinegar (red wine vinegar)
• 4 small cheeses (goat cheese)

Instructions

Working time approx. 35 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 35 minutes

Blanch the tomatoes, rinse in cold water, peel, and halve lengthwise. Place them cut-side up in an ovenproof dish. Wash the herbs and shake dry. Pick off the needles or leaves and chop them up. Mix them with the aniseed and sprinkle over the tomatoes. Mix the salt, sugar, and pepper and sprinkle over the tomatoes, then drizzle with 4 tablespoons of olive oil. Preheat the oven to 100 degrees Celsius (top/bottom heat). Bake the tomatoes for about 4 hours and let them cool. Preheat the oven to broil. Place the goat cheese in an ovenproof dish, brush with a little olive oil, and grill for 3-4 minutes, leaving about 10 cm between them, until lightly browned. Meanwhile, mix the honey with the vinegar and the remaining olive oil. Arrange the tomatoes on plates and drizzle with the sauce. Arrange the cheese next to them and serve.