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Fetta Cheese

Slow-Roasted Tomatoes with Fetta and Olives

Ingredients

  • 200g South Cape Greek-style Fetta
  • 8 roma tomatoes
  • extra virgin olive oil, for drizzling
  • sea salt and freshly ground black pepper, to taste 
  • 1 teaspoon Greek oregano  
  • 50g baby rocket leaves
  • ¼ cup black kalamata olives

Method

Cut tomatoes in half lengthways and place on an oven tray. Drizzle with oil and sprinkle with salt, pepper and oregano. Bake at 120°C for 4 hours until tomatoes have softened and shrivelled slightly. Allow to cool.

Dress rocket with a little oil, season to taste and arrange onto a serving platter.

Top with slow-roasted tomatoes, crumbled fetta and olives. Drizzle with a little extra olive oil if desired and serve with crusty bread as a starter or as an accompaniment to chargrilled meats and seafood.

 

Slow-Roasted Tomatoes with Fetta and Olives

Preparation time:
15 minutes

Cooking time:
4 hours for slow-roasting

Serves:
6-8

Products used:
200g South Cape Greek-style Fetta

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