Easy Garden-to-Table Recipes
Sometimes you want something fast, delicious and local. These simple recipes are the perfect way to make the most of the end-of-summer produce and head into the abundance of fall.
Inspired by co-publisher Katie Carpenter
Ingredients
- 10–12 ounces cherry tomatoes, sliced in half
- 6–8 ounces feta cheese, crumbled
- ¼ teaspoon salt
- Ground black pepper, to taste
- 2 tablespoons olive oil, plus more for drizzling after baking
- 3 tablespoons chopped basil
Instructions
Serves 4
Preheat oven to 425°. Place tomatoes on a baking pan. Sprinkle feta over the top of the tomatoes. Sprinkle with salt and pepper. Drizzle with olive oil. Place in oven and roast for 20–23 minutes.
Remove from oven, drizzle with a little more olive oil and sprinkle the basil on top. Serve warm or room temperature.
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