5-6 medium tomatoes

4 oz goat cheese (chèvre)

a pinch of sea salt

Preheat oven to 350º.
Spray a baking sheet with oil. Place the tomatoes on the pan and roast for 40 minutes or until tender.
Add tomatoes to a blender and pulse until liquified. Add goat cheese and salt. Pulse again until combined and creamy.
If the dip is too liquid, add more goat cheese to reach desired consistency.