Rick stein's oven-roasted tomatoes with feta

Yield: 6 servings

Measure 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

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.

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Recipe by: Fresh Food

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