Rick Stein’s Oven-roasted Tomatoes With Feta
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Turkish | Fresh food, New | 6 | Servings |
INGREDIENTS
| 750 | g | Ripe plum tomatoes |
| 1 | t | Picked fresh thyme leaves |
| 1 1/2 | t | Sea salt flakes |
| Freshly ground black pepper | ||
| 450 | g | Good quality Greek feta |
| cheese | ||
| Extra virgin olive oil and | ||
| Turkish flat | ||
| Bread to serve | ||
| 1 1/2 | urs until they have shrivelled to about half their, urs until they have shrivelled to about half their original |
INSTRUCTIONS
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 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.
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Nutrition (calculated from recipe ingredients)
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Calories: 124
Calories From Fat: 72
Total Fat: 8.2g
Cholesterol: 24.9mg
Sodium: 775.4mg
Potassium: 39.1mg
Carbohydrates: 1.5g
Fiber: <1g
Sugar: <1g
Protein: 11g