| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Turkish |
Fresh food, New |
6 |
servings |
INGREDIENTS
| 750 |
g |
Ripe plum tomatoes |
| 1 |
ts |
Picked fresh thyme leaves |
| 1 1/2 |
ts |
Sea salt flakes |
|
|
Freshly ground black pepper |
| 450 |
g |
Good quality Greek feta cheese |
|
|
Extra virgin olive oil and Turkish flat |
|
|
Bread to serve |
INSTRUCTIONS
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 1 1/2
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.
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