Roasted Tomatoes and baked Feta
I am a huge fan of buying seasonal and local produce! I love when the seasons change and different local produce is available. Now it is almost the end for local tomatoes so this dish, which I have cooked a lot this year (and let me tell you, it’s a crowd pleaser ) has found its last time onto my plate for the year.
Don’t get me wrong, thanks to greenhouses, tomatoes are available all year around, but I strongly believe the ones who have actually seen the sun, have so much more depth in flavour and are a lot sweeter as well…. Also the variety is a lot bigger! So due to the fact that the season is almost over, I only used an assortment of tomatoes on the vine.
- 750g mixed tomatoes, halved or quartered
- 1 handful of dried tomatoes
- 150g-200g Kalamata Olives, or black olives, finely chopped
- 1 red Onion, sliced
- 2 cloves of garlic
- 1 handful of chopped cilantro (coriander)
- 1 Tablespoon dried Oregano
- Olive Oil
- ground black pepper
- 400g Feta cheese
- Pita or Ciabatta to serve
1. Preheat the oven to 200°C
2. Mix the tomatoes, olives, red onion, garlic, oregano, half of the chopped cilantro and pepper together and dress with some olive oil
I don’t use any salt, because the dried tomatoes are usually salted and the feta is fairly salty as well.
3. Take an oven-proof dish, place the feta in it and scatter the tomato mix on top and around the feta.
4. Place in pre-heated oven and bake for approx. 20 minutes until the feta is soft.
5. Sprinkle the rest of the cilantro on top and serve
In summer it is really nice to serve this dish with fresh Ciabatta or even make some Crostini and have it as a light lunch or serve it as a side dish for a barbecue.
Filling a Pita with it is also really nice…