Oven Roasted Tomatoes with Feta and Herbs

Lightly roasted tomatoes and feta cheese, topped with a balsamic glaze and fresh herbs. A great summer tomato side dish.

📝 Ingredients

• 3 large tomatoes (heirloom recommended)
• 8 oz cherry tomatoes (multi-coloured are nice)
• 1 Tablespoon extra virgin olive oil
• salt, pepper and a pinch of sugar
• 3 oz feta cheese (sliced into 1/2-inch planks, plus some extra crumbles)
• 1/3 cup fresh herbs (chopped, such as basil, parsley, thyme, rosemary, tarragon etc.)
• balsamic glaze (for drizzling *See Notes for how to make your own.)

👨‍🍳 Instructions

1. 1Preheat oven to 425F. (Regular bake setting, not convection or fan-assisted).
2. 2Slice tomatoes and arrange in a mostly single layer in a 9x13-inch pan, slightly overlapping here and there. Halve the cherry tomatoes and scatter them about in between the slices (I like to keep them seed-side up). Slice feta into about three 1/2-inch slices and tuck them between the tomato slices, then scatter some crumbled feta over-top. Drizzle the the olive oil, season well with salt and pepper and if you like, a pinch of sugar (to bring out the sweetness in the tomatoes).
3. 3Roast the tomatoes in the preheated oven for about 20 minutes, or just until the tomatoes have released their liquid, but are still holding their shape and colour. Remove from the oven and let stand a few minutes. Spoon off and discard the liquid in the pan (if you want to serve from the pan) or using a slotted, flat spatula, carefully transfer the tomatoes and feta to a serving platter. *At this point, you can serve the tomatoes while they are still warm, but I think they are nicest at about room temperature, if you want to let them stand to cool further.
4. 4When ready to serve, drizzle with balsamic glaze and sprinkle with chopped herbs.