Feta, ripe tomatoes, and good olive oil are all you need to make these amazing roasted tomatoes and feta. Easy, quick, and incredibly satisfying!
Make roasted tomatoes and feta for dinner tonight! You can be sure everybody will love it.
Put a nice crusty bread on the table - think French baguette, ciabatta, or - even better - this amazing Sun-Dried Tomato Bread - add a big green salad, and you're set: a delicious, quick dinner that feels like you're on holiday. You can also mix everything with cooked pasta and have a completely different meal!
Check out this Baked Goat Cheese with Tomatoes recipe. And if you have a glut of tomatoes at the end of the season, make this Ketchup with Fresh Tomatoes. That's what I did with my tomatoes.
Ingredients: 7 + olive oil, salt & pepper | Prep Time: 10 minutes | Cook Time: 20-30 minutes | Servings: 2 | Difficulty: Easy
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Recipe ingredients
Feta: A whole block - about 7 oz / 200 g; don't use crumbled feta for this recipe. Choose authentic Greek feta made from sheep's milk or a mix of sheep and goat's milk for the best flavor and texture. Bulgarian sheep's milk feta (saltier and creamier) or French feta (milder, less salty) also work.
- Try the Chicken Fusilli Pasta Recipe, too.
Tomatoes: You will need a generous handful of ripe cherry, grape, or small plum tomatoes (about 10.5 - 12 oz / 300 - 350 g). Check out Roasted Asparagus with Tomatoes and Feta, too.
Olive oil and balsamic glaze: Good extra-virgin olive oil and a drizzle of balsamic glaze.
Seasoning: Fresh garlic, herbs like oregano, thyme, or basil (anything you have or like best), red pepper flakes, salt, and pepper.
See the recipe card for full information on ingredients and quantities.
How to roast tomatoes and feta?
Step #1: Place the halved tomatoes, sliced onions, and minced garlic in a small baking dish. Toss them with olive oil, balsamic, garlic, and herbs.
Step #2: Nestle the block of feta into the tomatoes.
Step #3: Drizzle it with olive oil and sprinkle it with some pepper and more herbs.
Step #4: Bake feta and tomatoes until the feta is golden on the outside and soft, creamy, and easily scoopable on the inside.
Variations on the recipe
You can add olives or capers.
Drizzle the feta with a bit of honey after baking or sprinkle it with about 1 tablespoon of toasted nuts.
Double the recipe
If you want to make enough for four, just double the ingredients and use two blocks of feta, spreading everything out in a larger baking dish. I only use 3 tablespoons of olive oil to toss with the tomatoes and 1 to drizzle over the feta - 4 tablespoons and then 2 extra for the feta always feels like overkill to me.
Store and reheat
Roasted tomatoes and feta are best served immediately. However, you can store the leftovers and reheat them.
Store: Refrigerate in an airtight container for about 2 days.
Reheat: Warm in a 350ยฐF / 175ยฐC oven for 8-10 minutes, or until heated through. You can also gently reheat in the microwave, but the feta may soften more, and the tomatoes may release extra liquid.
What to serve with it?
The best choices are crusty bread or pasta. Or check out delicious alternatives below.
Do you like this recipe?
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Easy Roasted Tomatoes and Feta
Equipment
- Baking dish about 10x6 inches/ 31x21 cm Notes 1, 2
Ingredients
- 10.5 - 12 oz cherry tomatoes or grape tomatoes
- 1 small to medium red onion
- 2 garlic cloves minced
- 1 block of feta about 7 oz/ 200 g, Note 3
- 3 tablespoons good-quality extra virgin olive oil divided
- 2 teaspoons balsamic glaze
- 1 teaspoon oregano Note 4
- ยผ teaspoon red pepper flakes
Instructions
- Preheat the oven to 400ยฐF/ 200ยฐC.
- Prepare the ingredients: Halve the cherry tomatoes and place them in the baking dish. Add the finely sliced onions and minced garlic.10.5 - 12 oz cherry tomatoes + 1 small to medium red onion + 2 garlic cloves
- Toss the tomatoes with 2 tablespoons of olive oil, balsamic vinegar, and your choice of herbs until everything is evenly coated.2 teaspoons balsamic glaze + 1 teaspoon oregano + ยผ teaspoon red pepper flakes
- Add the feta: Place the whole block of feta on top of the tomatoes, nestling it gently among them so it stays in place while baking.1 block of feta
- Season the feta: Drizzle the feta with the remaining olive oil (1 tablespoon), sprinkle with freshly ground pepper, and add a pinch of herbs on top.
- Bake until creamy: Bake in the preheated oven until the tomatoes are soft and the feta is golden on the outside; it will take 20 to 30 minutes, so keep checking. The inside of the feta should remain soft, creamy, and easily scoopable with a spoon or bread.
- Serve immediately with crusty white bread like a baguette, ciabatta, or Garlic Bread Baguette, or toss the mixture with cooked pasta. You can drizzle the feta with a little honey before serving.
Notes
- Baking dish: The exact size of it is not vital; the tomatoes should fit in snugly.
- Double the recipe: For four servings, double the ingredients and use two feta blocks. I use 3 tablespoon olive oil for the tomatoes and 1 tablespoon to drizzle over the feta - more than that feels like overkill.
- Feta: Use a whole block of feta, not crumbled cheese. The best choice is authentic Greek feta made from sheep's milk or a mix of sheep and goat's milk. Bulgarian sheep's milk feta (saltier and creamier) or French feta (milder) also work well.
- Herbs: You can use other herbs like thyme or basil. You can also garnish the dish with fresh basil before serving.
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