Balsamic Roast Tomatoes with Feta

Balsamic Roast Tomatoes with Feta

Balsamic Roast Tomatoes with Feta

Balsamic Roasted Tomatoes with Feta

Summer’s here and with that comes a wealth of produce from the garden.
Problem for me, is that it all comes at the same time and when it does it’s time to get inventive and try new recipes.

Good fresh produce shouldn’t need much except maybe something to enhance it’s flavour.
So I preach the “simple is best” theory of cookery, especially when it comes to fresh summer produce such as tomatoes, courgettes, beans or whatever other loveliness is growing in my garden.

This year I planted double the amount of tomato seedlings with the hope that when some died off, due persistent mildew or “maladie” as the French call it in these parts, I’d still have a tomato or two for my salads.

True to form the “maladie” came and some plants were lost but most survived resulting in millions of tomatoes for me to use. Happy gardener, happy days!

This dish is so simple and flavoursome it should be in everyone’s repertoire.

Roasting the tomatoes releases sugar making them sweet while bringing out more flavour at the same time.
The addition of garlic and balsamic gives the dish a savoury meatiness that is rounded out by the creamy feta or goats cheese.
Top everything off with a sprinkle of fresh basil the result is a light summer dish that would be equally at home eaten on a cooler day in the fall.


Balsamic Roasted Tomatoes
Balsamic Roasted Tomatoes with Feta

This is for 4 people

2lbs cherry tomatoes
2 cloves garlic – finely chopped
2 tbsp balsamic vinegar
2 tbsp olive oil
sea salt
ground black pepper
1 tbsp chopped fresh basil
2 oz crumbled goats cheese or feta

The Mix: 

Preheat oven to 375f/180c/160 fan assist.

Toss together tomatoes, garlic, vinegar and olive oil.

Season with salt and pepper.

Place on large baking tray with sides – the tomatoes should not be packed together tightly as they will steam and soften. Use a larger tray if need be.

Place in middle of pre-heated oven for 20 min. until tomatoes are tender. You can leave them in for another 5 minutes if you prefer a softer texture.

Remove from oven, sprinkle with chopped basil and crumbled cheese then serve immediately with chunks of crusty bread.


Drink This: 

A chilled glass of Grüner Veltliner from Austria.

Gruner Veltliner


Hello Gorgeous! This looks incredible! Thank you so much for sharing it with us. Pinned and tweeted. I hope to see you tonight at 7 pm, so we can party with you! Lou Lou Girls

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