Rick stein's oven-roasted tomatoes with feta
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 750 | grams | Ripe plum tomatoes |
| 1 | teaspoon | Picked fresh thyme leaves |
| 1½ | teaspoon | Sea salt flakes |
| Freshly ground black pepper | ||
| 450 | grams | Good quality Greek feta cheese |
| Extra virgin olive oil and Turkish flat | ||
| Bread to serve | ||
Directions
1 Oven-roasted tomatoes: Preheat oven to 240c/475f/Gas 9. Cut the tomatoes in half lengthways and lay them cut-side up in a lightly oiled shallow roasting tin. Sprinkle over some salt and pepper and roast them for 15 minutes.
2 Lower the oven temperature to 150c/300f/Gas 2 and roast for another 1½ hours until they have shrivelled to about half their original size and concentrated in flavour. Leave to cool.
3 Arrange 4-5 of the tomatoes and some feta on four plates and drizzle over some olive oil. Sprinkle with a bit more sea salt and some coarsely crushed black pepper and serve with thick slices of the Turkish flat bread.
Converted by MC_Buster.
Recipe by: Fresh Food
Converted by MM_Buster v2.0l.
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