Caramelized Tomato Salad with San Simón Cheese

Preparation

1. Step 1

   Preheat oven to 275°F. Place oil, 3/4 pound tomatoes, sugar, and thyme in 8x8x2-inch metal baking dish. Roast until tomatoes are very tender, about 2 1/2 hours. Cool caramelized tomatoes in oil. DO AHEAD Can be made 2 days ahead; cover and chill. Bring to room temperature before continuing.

   Step 2

   Using slotted spoon, transfer tomatoes to large bowl. Transfer 1 cup oil from tomatoes to medium bowl (reserve any remaining oil for another use). Add vinegar to oil in medium bowl; whisk to blend. Season dressing with salt and pepper.

   Step 3

   Add 1 pound fresh tomatoes, cheese, and dressing to bowl with caramelized tomatoes; toss gently. Top with green onions and chervil. Serve with toasts.

3. What to Drink

   Step 4

   Pour a Xarel-lo, made from a white-wine grape most commonly grown in Spain's Catalonia region. José suggests the fresh, elegant Albet i Noya 2008 Xarel-lo Clàssic ($14). Can't track down Xarel-lo? The grape is one of the main varietals used to make cava, the Spanish sparkler. We like the Raventós i Blanc 2005 Gran Reserva de la Finca ($38), a citrusy cava.