ROASTED ROMA TOMATOES ON TOAST

Steps:

• TOMATOES:.
• Cut tomatoes in half lengthwise.
• Lay halves cut side up in a single layer in an 8- by 12-inch oval or rectangular casserole (rim should be at least 1/2 inches higher than tomatoes).
• In a 1 1/2- to 2-quart pan, combine onion, vinegar, sugar, olive oil, crushed red pepper flakes(if usng) and ginger.
• Bring to a boil over high heat, stirring often.
• Pour over tomatoes.
• Roast in a 400°F oven (convection not recommended) until tomatoes are dark brown and sauce is browned and thickened (bubbles will be large and shiny), about 1 1/4 hours; baste tomatoes with sauce and onions about every 15 minutes at first, then more frequently as mixture begins to thicken, to avoid scorching.
• Use hot, warm, or at room temperature.
• ASSEMBLY:.
• Spread lemon cheese equally on oiled sides of the olive-oil toast slices.
• Set on plates and cover equally with arugula leaves.
• Spoon tomatoes and juices equally onto toast slices.
• Add salt to taste.
• LEMON CHEESE:.
• In a food processor or bowl, combine cream cheese (at room temperature), fresh chèvre (goat cheese), milk, and grated lemon peel.
• Whirl or beat with a mixer on medium-high speed until blended.
• OLIVE OIL TOAST:.
• Lay 8 slices of rustic white bread such as sourdough or ciabatta (about 3 by 4 in., cut about 1/2 inches thick) in a single layer in a shallow 10- by 15-inch pan.
• Bake in a 375°F oven until lightly browned on the bottom, 5 to 6 minutes.
• Turn slices over and brush equally with about 2 tablespoons extra-virgin olive oil.
• Continue baking until golden brown and crisp, 6 to 8 minutes longer.
• Use warm, or let cool on a rack.