Roasted Tomatoes and Feta

Inspired by co-publisher Katie Carpenter

September 19, 2017

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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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
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