This is a lovely way to enjoy tomatoes in the winter time, when they are not at their best eaten raw. Roasting them brings out that lovely tomato flavour we crave. Combined with roasted onions and feta, this is an excellent warm salad side or perfect for the buffet table as it is excellent warm or at room temperature.
1mediumred or yellow onion
Freshly ground black pepper
Variety of small tomatoes(such as cherry, grape etc. no larger than golf-ball size)
2largetomatoescut into thick slices
6-7ozfeta cheesecut into 3/4" thick slices
leavesFresh basil(or 1/2-1 tsp. dried basil)
tSaltfor finishing (*feta is salty, so don' salt until the end and only a bit is needed)
Preheat oven to 350° F (180° C). 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.
Be sure to read the "Cook's Notes" in the original post, for more tips, options, substitutions and variations for this recipe!