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Recipe Category: Salads

Slow Roasted Tomatoes with Fetta and Olives

A beautiful salad of sweet , sticky tomatoes with fetta.

Serves: 6-8
Preparation Time: 15 minutes
Cooking time: 4 hours for slow-roasting
  • 200g 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
  • 1/4 cup black kalamata olives

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 shriveled 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 char-grilled meats and seafood.

Recipe Type: Egg Free, Gluten Free, Vegetables

Author: Naomi Crisante
Stylist: Naomi Crisante
Photographer: James Vlahogiannis
Date Created: 22/01/2009

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