Roasted Tomato & Feta
Okay, here is my version of the viral Roasted Tomato & Feta dish. Yes, you can serve it over pasta, which I did. But you can also think outside the box and serve it up with crackers, slathered on bread, or what I have on tap soon… tuck raw shrimp into those boiling tomatoes for the last stretch of oven time and serve up over rice!
I just took the basic recipe that is rampant on the internet and tweaked it ever so to pack a more flavorful punch!
- 8 Ounce block of feta cheese (not crumbled)
- 4 Cups cherry tomatoes (whole)
- 3 Garlic cloves finely chopped
- 1 Large shallot thinly sliced (You can use red onion here too!)
- 1/4 Cup thinly sliced sun dried tomatoes
- 1/4 Cup plus 1 tablespoon olive oil
- 1 Teaspoon dried oregano (If using fresh double!) plus a pinch
- 1 Teaspoon fresh ground black pepper plus a pinch
- One pinch of salt (the feta is quite salty on it’s own!)
- Zest of one lemon
- Juice of one lemon
- One box of your favorite pasta cooked per instructions (Or skip for crackers or bread!)
- Preheat oven to 425 degrees.
- Place your washed cherry tomatoes, sundried tomatoes, sliced shallot and chopped garlic in the bottom of a roasting pan/ceramic baker. Sprinkle on oregano, black pepper and salt. Drizzle over your 1/4 cup of olive oil. Toss to combine.
- Place your block of feta on top of the tomato mixture. Drizzle with a little more olive oil. Top with the zest of one lemon (I use a microplane) and another shake of black pepper and oregano.
- Pour the juice of the lemon evenly over the tomatoes.
- Pop into preheated oven and bake for 30 minutes. It should be bubbly and the feta should be golden.
- Remove from oven. At this point you can either break the cheese apart with a wooden spoon and stir into the tomatoes, then topping with your hot cooked pasta. Stir again. OR, you could serve this on a wooden board with fresh bread or crackers!
Really, the possibilities are endless with the add-in’s here. Super EASY and fun week night dinner!
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