This is my 100th recipe post! 😀 And it’s a damn good one too, especially with yet another goddamn polar vortex on the way.
Google Translate is a cook’s best friend. Why? It takes recipes that are posted in foreign languages (such as the one that this one originated from), and makes them relatively understandable for those of us who aren’t exactly fluent in it. It doesn’t do the conversions for you, sadly, but maybe that’ll happen in a future version. 😛
This is a wonderful, hearty winter meal, and if you love tomatoes and feta, you’re gonna love this. I subbed dry basil for fresh basil, because as I’ve said before, fresh basil is hella expensive right now, and left out the onions, as I tried it with this before and wasn’t that big of a fan of how it turned out.
Tomato and Feta Bake
Lasts four lunches
- 1.5 lbs roma tomatoes
- 1 pint cherry tomatoes
- 16 oz feta cheese (in a block)
- olive oil
- dried basil and pepper
Preheat your oven to 350 (mine was at 325, because hot, it runs). Slice your tomatoes so that they cover the bottom of a glass baking pan. Sprinkle the cherry tomatoes over the top. Then, take your block of feta and slice it up so that it’s layered on top of and in between all the tomatoes. Drizzle with olive oil, sprinkle with dried basil and pepper, and then put it in the oven for about thirty five minutes, until the slices and cherry tomatoes get a bit wrinkly, and the feta begins to brown at the edges.
The result is a warm, juicy tomato and feta bake that’ll fill you up.
Note to self: make this when tomatoes are in season, it’ll taste way better. Also up the feta.