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Roasted Tomatoes on Whipped Yoghurt and Feta

Tomato feta

Roasted Tomatoes on Whipped Yoghurt and Feta

Recipe by: Heleen Meyer
Serves: 8
Preparation time: 15 minutes
Cooking time: 30-40 minutes

200 g red or yellow baby or rosa tomatoes, halved lengthwise
100 g cherry or exotic tomatoes, halved
large pinch of salt
90 ml (6 tbsp) olive oil
15 ml (1 tbsp) balsamic vinegar
3 large sprigs of fresh rosemary, leaves stripped from the stalks (15-20 ml fresh rosemary leaves)
1 slice feta (about 70-80 g each), crumbled
10 ml (2 tsp) finely grated lemon rind
15 ml (1 tbsp) lemon juice
250 ml (1 c) plain double-cream yogurt

To serve:
black pepper
fresh basil leaves

Preheat oven to 180 °C. Line a baking tray with baking paper or use a shallow oven dish. Place all the tomatoes in a single layer on the baking tray and sprinkle with salt. Roast for 15-20 minutes or until the tomatoes are cooked and almost dried out, but still keeping their shapes.

Mix 60 ml of the oil with the vinegar and rosemary in a bowl. Add the tomatoes to the oil mixture and toss to coat tomatoes. Marinate for 10-15 minutes. Place feta with the remaining oil and the lemon rind and juice in a mixing bowl or jug. Using a stick blender, blend until a smooth mixture forms. Stir in the yoghurt and season with pepper.

Spread whipped feta mixture in a thick layer on a serving plate or platter and just before serving, spoon the tomatoes with any leftover marinade on top. Garnish with basil leaves and a good grind of black pepper

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