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Ingredients

• 8 Roma tomatoes (equal size, 1 1/2 lb. total), rinsed and cored
• 1 onion (about 8 oz.), peeled and finely chopped
• 3/4 cup balsamic vinegar
• 1/2 cup firmly packed brown sugar
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon minced fresh ginger
• Lemon cheese (recipe follows)
• Olive-oil toast (recipe follows)
• About 2 cups arugula leaves, stemmed, rinsed, and drained
• Salt

Description

Notes: Make The Lemon Cheese And Olive-oil Toast While The Tomatoes Roast. Or Roast The Tomatoes (through Step 3) And Make The Lemon Cheese Up To 2 Days Ahead; Cover Separately And Chill. Bring To Room Temperature To Serve.

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