Have I mentioned that I’ve become obsessed with roasting tomatoes? Slow roasting, baking, and even broiling. For a long time, we primarily ate tomatoes raw in our home, and I have to say that a tomato sandwich with crusty bread, onions, and mayonnaise still holds a special place in my heart. But this winter’s favorite has been the roasted tomato. I’ve probably roasted tomatoes once a week over the last few months.
There’s one way in particular that I like to prepare them. I get heirloom tomatoes (you can’t beat those for flavor), and cut them into large chunks. I put them in a roasting pan with an entire garlic (skin on, but with the top cut off), break off some pieces feta, and add them to the mix together with some herbs, then toss everything in olive oil, and season with salt and pepper. I bake everything for 20 minutes at 200 C, before turning on the broiler until the surfaces of tomato and feta become browned. And then it’s done!
The tomatoes become succulent and savory sweet. The garlic cloves become sweet and so tender that you can easily squeeze them from their skins with the form (or your teeth). The feta provides crispy saltiness, and the herbs provide the spice. This stuff is so good.
You can eat it on its own as a side dish, or you can make it a full meal by serving it with toasted bread (especially good for mopping up the last tomato juice in the pan) or tossing it with pasta. It’s a hit either way.