Oven Roasted Tomatoes With Feta Food

ROAST CHERRY TOMATOES AND FETA

Roast Cherry Tomatoes and Feta image

This is a very simple but tasty and light recipe I just put together because I had tons of cherry tomatoes in the kitchen, my mother and I had it for supper and thought it was worth sharing, hope you like it too! We had it on its own, but it could be served on a bed of greens, as a side dish for grilled meat or fish, or even used as a pasta sauce...just use your fantasy!

Provided by AdriMicina

Categories Vegetable

Time 25m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

1 kg cherry tomatoes, halved
1/2 teaspoon salt
1/2 teaspoon fresh ground pepper
2 teaspoons fresh thyme, finely chopped
1 teaspoon fresh oregano, finely chopped
1 teaspoon fresh marjoram, finely chopped
1 teaspoon fresh parsley, finely chopped
1 teaspoon fresh chives, finely chopped
1 teaspoon fresh basil, finely chopped
2 tablespoons breadcrumbs
2 tablespoons grated parmesan cheese
1/2-3/4 cup feta cheese, crumbled

Steps:

Preheat oven 200°C, arrange tomatoes in a single layer in an ovenproof shallow dish (use two if you don't have one that is big enough, but it is important that there is only one layer), cut side up.
You don't need to grease the dish Sprinkle salt, pepper, herbs, breadcrumbs, parmesan and feta crumbles evenly on tomatoes Bake for 20 minutes or until tomatoes are tender and cheese is melted and bubbling Let cool 5 to 10 minutes and serve.

Nutrition Facts : Calories 135.9, Fat 5.6, SaturatedFat 3.4, Cholesterol 18.9, Sodium 603, Carbohydrate 16.3, Fiber 3.7, Sugar 7.8, Protein 6.9

SHEET-PAN SHRIMP WITH TOMATOES, FETA AND OREGANO

Sheet-Pan Shrimp With Tomatoes, Feta and Oregano image

Ready in 10 minutes, this Mark Bittman recipe from 2013 is a perfect weeknight recipe. It relies heavily on garlic, oregano and black pepper as a coating for the shrimp. Serve alongside a hearty salad or with a stack of flatbread for an easy meal. In his original piece, a roundup of shrimp recipes, he suggested wild shrimp from the Pacific or Gulf of Mexico, or fresh local shrimp from Maine or the Carolinas, if they're available to you. All, he wrote, are "preferable from a sustainability perspective."

Provided by Mark Bittman

Categories dinner, easy, quick, seafood, main course

Time 10m

Yield 4 servings

Number Of Ingredients 9

Ingredients

1 garlic clove
1 teaspoon salt
1 tablespoon chopped fresh oregano
1 tablespoon lemon juice
2 tablespoons olive oil
Black pepper
1 1/2 pounds peeled shrimp
Chopped tomatoes, for serving
Crumbled feta, for serving

Steps:

Turn on the broiler, and position the oven rack close to the heat.
Mash garlic clove with salt until it forms a paste. Add chopped oregano, lemon juice, olive oil and lots of black pepper. Rub paste all over 1 1/2 pounds peeled shrimp.
Spread shrimp out on a pan and broil, 2 to 3 minutes per side. Served topped with chopped tomatoes and crumbled feta.

Nutrition Facts : @context http, Calories 188, UnsaturatedFat 6 grams, Carbohydrate 3 grams, Fat 9 grams, Fiber 1 gram, Protein 23 grams, SaturatedFat 1 gram, Sodium 964 milligrams, Sugar 0 grams, TransFat 0 grams

OVEN-ROASTED TOMATOES WITH FETA

Oven-Roasted Tomatoes With Feta image

Oven-roasted tomatoes have a deliciously concentrated flavour and a wonderfully chewy texture. Serve simply with feta cheese and crusty bread for a summer appetizer.

Provided by English_Rose

Categories Lunch/Snacks

Time 11h15m

Yield 6 serving(s)

Number Of Ingredients 6

Ingredients

6 tablespoons extra virgin olive oil
1 1/2 lbs red ripe tomatoes
1 teaspoon fresh thyme leave
1 1/2 teaspoons flaked sea salt
fresh ground black pepper
1 lb good quality Greek feta cheese

Steps:

Preheat the oven to 475°F
Oil a shallow roasting tin with 2 tbsp of the oil.
Cut the tomatoes in half lengthways and lay them cut-side up in the tin.
Sprinkle over the thyme and some salt and pepper and roast for 15 minutes.
Reduce the oven temperature to 300F and roast for a further 1½ hours until they have shrivelled to about half their original size and concentrated in flavour. Leave to cool.
Arrange the tomatoes and the feta among four plates and drizzle over the remaining olive oil.
Sprinkle with a bit more sea salt and some black pepper to serve.

Nutrition Facts : Calories 339.5, Fat 29.8, SaturatedFat 13.2, Cholesterol 67.3, Sodium 849.7, Carbohydrate 7.6, Fiber 1.4, Sugar 6.1, Protein 11.8

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