A delicious roasted tomatoes and feta is a great tomato side dish, especially with winter tomatoes, as the roasting brings out all the tomato flavour. Nice for the buffet table, too!
Lovely warm roasted tomatoes is all about slow roasting and transforming tomatoes into little bites of rich, tomato-y goodness. This dish is especially nice in Winter, when tomatoes are not at their best. Roasting helps turn even average tomatoes into wonderfully rich flavours.
Feta is such interesting cheese. Despite extended time in the oven, it really doesn’t melt in any way. It remains firm and really just warms. Just remember that feta is very salty, so watch the amount of extra salt you add to the dish. I try to control myself and not add any additional salt until the end and then, only as needed.
Ingredients and Substitutions
Tomatoes – use a variety of sizes and colours of tomatoes. Smaller cherry tomatoes on the vine would be a great choice in place of these larger ones. Look for different shapes, sizes and colours of small-ish tomatoes, aiming for nothing larger than golf-ball size. Any large tomato will work for the slices.
Feta Cheese – go with the feta in brine in containers and cut rounds from the larger block.
Red Onion – it is hard to beat red onion with the tomatoes and feta, but in a pinch, regular yellow onion will work as well.
This dish is a great weeknight side with chicken or fish. It’s also perfect for a buffet table as it holds its own while it sits and is delicious warm or at room temperature, so no need to worry about keeping this one hot.
And finally, this dish is winter perfect, when tomatoes are less than fresh-from-the-field and no where near as flavourful. Roasting can transform them into something wonderful, so there’s no need to pass by them in the store during the winter any more!
Making Ahead and Storing
You can roast off the tomatoes earlier in the day and re-heat loosely covered with foil in a 350F oven.
Store left-overs in the refrigerator and re-warm to enjoy.
Get the Recipe: Roasted Tomatoes and Feta
- 1 medium red or yellow onion
- 1/4 cup olive oil
- Freshly ground black pepper
- Variety of small tomatoes, (such as cherry, grape etc. no larger than golf-ball size)
- 2 large tomatoes, cut into thick slices
- 6-7 oz feta cheese, cut into 3/4" thick slices
- leaves Fresh basil, (or 1/2-1 tsp. dried basil)
- 1/2 cup balsamic vinegar
- 1 Tablespoon brown sugar
- t Salt, for finishing (*feta is salty, so don' salt until the end and only a bit is needed)
- Preheat oven to 350° F (regular bake setting/not fan assisted). Cut onion into thin wedges. Place in baking dish or roasting pan and drizzle with a bit of olive oil. Roast in the pre-heated oven for 30 minutes. Place feta slices into roasting pan and drizzle with a bit of olive oil. Scatter any feta crumbles around the pan. Place a large tomato slice over most of the large rounds of feta. Scatter smaller tomatoes around the pan. Give one final drizzle of olive oil over tomatoes and a bit of freshly ground pepper (if using dried basil, you can add now, as well). Return to the oven and roast another 35-45 minutes.
- Meanwhile, add balsamic vinegar and brown sugar to a small saucepan. Bring to a boil over medium heat and then lower the heat and simmer until reduced by half. Set aside.
- Allow to cool 5 minutes. Sprinkle with fresh basil leaves, a bit of salt and drizzle with the reduced balsamic vinegar. Serve warm.
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Hi! I’m Jennifer, a home cook schooled by trial and error and almost 40 years of getting dinner on the table! I love to share my favourite recipes, both old and new, together with lots of tips and tricks to hopefully help make your home cooking enjoyable, stress free, rewarding and of course, delicious!