1 1 / 2 pounds ripe tomatoes, diced
1 tablespoon balsamic vinegar
2 teaspoons thyme, chopped
2 cloves garlic, minced
salt and pepper to taste
1 cup Fontina cheese, shredded
1 tablespoon olive oil
A small piece of bread like ciabatta or a baguette, torn or cut
Throw the tomatoes, vinegar and oil with garlic, thyme, salt and pepper and spread the mixture on the bottom of an ovenproof dish or pan.
Roast in a preheated 425F until the tomatoes just begin to brown at edges, about 20 minutes.
Sprinkle with cheese and place on grill until cheese is melted and bubbly, about 2-5 minutes. (Look closely.)
Remove from oven and serve immediately with bread for dipping and scooping.