Name: Roasted tomatoes with feta
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Ingredients: 250 gram vine-ripened cherry tomatoes, snipped into 4 small bunches; 1/3 cup olive oil; 2 tablespoon sugar; 1/4 cup balsamic vinegar; 2 clove garlic, thinly sliced; 2 sprigs rosemary; 1 tablespoon finely grated lemon zest; 2 tablespoon lemon juice; 120 gram sliced black olives, drained, chopped; 2 tablespoon drained capers; 200 gram feta, thickly sliced; baby rocket leaves, to serve

Roasted tomatoes with feta

Sweet, juicy and wonderfully fragrant, these rosemary infused roasted tomatoes are beautiful served with salty, creamy feta and enjoyed as a light meal or as a tasty side for grilled fish.

Sides Tomato - Seeing red - Tomatoes with Fetta

Serves 4

Prep

10M

Cook

20M

Total

30M

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Ingredients

250 gram vine-ripened cherry tomatoes, snipped into 4 small bunches

1/3 cup olive oil

2 tablespoon sugar

1/4 cup balsamic vinegar

2 clove garlic, thinly sliced

2 sprigs rosemary

1 tablespoon finely grated lemon zest

2 tablespoon lemon juice

120 gram sliced black olives, drained, chopped

2 tablespoon drained capers

200 gram feta, thickly sliced

baby rocket leaves, to serve

Method

1.Preheat oven to 180°C (160°C fan-forced).

2.Place tomatoes in a roasting pan. In a small jug, combine half the oil with sugar, vinegar and garlic; pour over tomatoes. Top with rosemary sprigs. Roast 20 minutes, or until tomatoes split.

3.Meanwhile, combine remaining oil with zest, juice, olives and capers in a large bowl. Stir in 1/2 cup tomato juices from pan. Season with salt and pepper.

4.To serve, place feta and rocket on plates. Top with tomatoes. Drizzle with dressing.

Try a mix of red and yellow tomatoes.
Note

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Ingredients

Method

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