Wednesday, October 30, 2013

Celebrating Tomatoes into Autumn

Before the first frost a few weeks ago, I dutifully picked all of the yet unripened green tomatoes from the garden. They have been slowly ripening in my pantry and extending the glorious summer bounty. There is nothing better than a fresh garden grown tomato, and I have been selfishly adding thick red and yellow (the yellow tomatoes did REALLY well this year) slices to every sandwich and along side every dinner plate.

With the current damp and frigid weather reminding us that summer is but a memory, a warm serving of these glorious tomatoes was needed. Topping a chunk of salty feta cheese with the celebrated slices of tomato and seasoning with fresh garlic, dried oregano, and a drizzle of olive oil before roasting is the trick.

The garlic becomes so fragrant, the cheese gooey, and the juices of the tomato meld it all together as I dip chunks of toasty bread into this spectacular dish. Individual ramekins make it a great dinner party appetizer or solo dinner, but the ingredients could be spread in any oven-safe baking dish or platter and served family-style. Wrap it up in a foil packet and grill, if you are so inclined. Really, you can't go wrong any way you serve up Roasted Tomatoes and Feta.

(adapted from

4 1/2-inch thick slices feta cheese
4-8 slices ripe garden tomatoes, depending on diameter (halved cherry tomatoes work, too)
4 cloves garlic, minced
4 tablespoons olive oil
dried oregano
loaf of crusty bread, sliced and toasted

Preheat oven to 375F.
Arrange 4 ramekins on a baking sheet.
Place one slice of feta in each ramekin.
Top cheese with 1-2 slices of tomato.
Sprinkle with minced garlic.
Drizzle with olive oil.
Season liberally with dried oregano.
Cover entire baking sheet with foil.
Bake for 15-20 minutes until tomatoes soften and release juices and cheese is melted. 
Serve an individual ramekin per person with lots of crusty bread for dipping. (Serves 4)

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