Preheat the oven to 250° and line a baking sheet with foil. In a medium bowl combine all the ingredients for the tomatoes.
Arrange tomatoes in a single layer on baking sheet and bake for 3 hours or until very tender. Stir them occasionally. If the thought of having your oven on for 3 hours in the summer makes you want to go back to bed, you can definitely roast these for 20 minutes in a 400° oven and they will be almost as good!
Prepare the Fritters:
Line a medium bowl with cheesecloth and combine zucchini with ½ teaspoon salt in the bowl on top of the cloth. Let stand for 10 minutes. Gather up the edges of the cheesecloth and squeeze the zucchini with all your might until barely moist. This is a great way to take out some aggression or just dance around.
In a large bowl combine zucchini, ½ teaspoon salt and the next 8 ingredients in a large bowl. Let stand 5 minutes. Shape the mixture into 12 equal patties. It helps if you wet your hands first.
Heat a large skillet (I used cast iron, but you know me, I can’t get enough!) over medium heat until hot, add several teaspoons of oil, and 4 patties. Cook 4 minutes on each side or until golden. Repeat with the remaining patties.
Serve with tomatoes and goats cheese.
Notes
Recipe adapted from Cooking Light Magazine, April 2014 Edition