Long-baked tomatoes

These tomatoes are one of the simplest and yet the most delicious. Use them as a light lunch dish, an appetizer or just a snack. Right now the tomatoes are really good and cheap. If you have tomatoes in the garden, now is the time to harvest them before the night frost sets in. When they are baked for a long time, they get even more flavor and sweetness. We put some carrots, peppers or other vegetable scraps in between. If you like to chop/blend it coarsely, when they are baked they can be used as tomato sauce with or without meat (minced beef added makes a delicious meat sauce) or for a pizza base, a tomato soup is easily made by adding water and broth and possibly a small dollop of cream. They can of course also be used as is, and served as a delicious piece of "smørrebrød" like here or as a side dish for pies and hot dinner dishes. Get well

2 handfuls of small tomatoes, - we used mixed colors
1 Onion
6 cloves of garlic
Salt and pepper
1-2 tablespoons balsamic vinegar
2 tablespoon oil
1 teaspoon of acacia honey
200g cottage cheese
2 slices of bread
A handful of fresh basil
Possibly fresh thyme

 Place all the vegetables in a casserole dish. Pour oil, honey and balcamic vinegar over and sprinkle with salt and pepper. Bake in the oven for 2-3 hours at 125 degrees. Toast the bread. Spread the cottage cheese and top with the warm baked vegetables. Decorate if necessary with fresh thyme.