Ingredients

• 2 cups olive oil
• 1 3/4 pounds cherry tomatoes, divided
• 1/2 cup sugar
• 2 large fresh thyme sprigs
• 1/3 cup Sherry wine vinegar
• 8 ounces San Simón cheese,* cut into 1/3-inch cubes
• 8 green onions, thinly sliced
• Fresh chervil sprigs (for garnish)
• 16 toasted baguette slices

Instructions

1. Preheat oven to 275°F. Place oil, 3/4 pound tomatoes, sugar, and thyme in 8 x 8 x 2-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.
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.
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.
4. San Simón_cheese, a smoked cheese shaped like a bell, is sold at natural foods stores, specialty foods stores, and latienda. com. Smoked Gouda can be substituted._