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roasted tomatoes and feta in a small baking dish with a spoon in it.
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5 from 2 votes

Easy Roasted Tomatoes and Feta

Roasted tomatoes with feta: juicy cherry tomatoes and creamy feta roasted in olive oil. Quick, flavorful, perfect with bread or pasta.
Prep Time10 minutes
Cook Time30 minutes
Course: Appetizer, Main Course
Cuisine: Greek, Mediterranean
Diet: Vegetarian
Servings: 2 servings
Calories: 234kcal
Author: Adina

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
  • ¼ teaspoon red pepper flakes
US - EU

Instructions

  • Preheat the oven to 400°F/ 200°C.
  • 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 + ¼ 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

  1. Baking dish: The exact size of it is not vital; the tomatoes should fit in snugly.
  2. 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.
  3. 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.
  4. Herbs: You can use other herbs like thyme or basil. You can also garnish the dish with fresh basil before serving.

Nutrition

Serving: 1/2 of the dish | Calories: 234kcal | Carbohydrates: 10g | Protein: 2g | Fat: 22g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 16g | Cholesterol: 0.4mg | Sodium: 28mg | Potassium: 371mg | Fiber: 2g | Sugar: 5g | Vitamin A: 857IU | Vitamin C: 37mg | Calcium: 42mg | Iron: 2mg