Recipe Category: Salads
Slow Roasted Tomatoes with Fetta and Olives
A beautiful salad of sweet , sticky tomatoes with fetta.
|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.