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
\N \N Freshly ground black pepper
450 grams Good quality Greek feta cheese
\N \N Extra virgin olive oil and Turkish flat
\N \N 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.

Converted by MC_Buster.

Recipe by: Fresh Food

Converted by MM_Buster v2.0l.

Similar recipes