Variety of small tomatoes, (such as cherry, grape etc. no larger than golf-ball size)
2largetomatoes, cut into thick slices
6-7ozfeta cheese, cut into 3/4" thick slices
leavesFresh basil, (or 1/2-1 tsp. dried basil)
1/2cupbalsamic vinegar
1Tablespoonbrown sugar
tSalt, for finishing (*feta is salty, so don' salt until the end and only a bit is needed)
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Instructions
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.
Notes
Be sure to read the notes above this Recipe Card, for more tips, options, substitutions and variations for this recipe!