- Prep
- 15 min
- Cook
- 30 min
- Total time
- 45 min
- Yield
- 4 servings
- Difficulty
- Easy
- Calories
- 240 kcal
Quick summary
“Mixed cherry tomatoes roasted at 200°C with generous extra virgin olive oil, garlic slices, and fresh rosemary sprigs until they burst juicy. Finished in the same baking dish with crumbled feta cheese melting in the residual heat and basil.”
What you need to know
- The oven at 200°C for 25 to 30 minutes concentrates the natural sugars and caramelizes the cherry tomatoes with the olive oil.
- The sliced garlic and fresh rosemary infuse the hot olive oil, creating a flavorful pan sauce.
- Feta cheese crumbled over the steaming tomatoes softens gently creating a salty and creamy contrast.
Ingredients
Main
- g Cherry or grape tomatoes (mixed)
- tablespoons Extra virgin olive oil
- fatiados finamente Garlic cloves
- units Fresh rosemary sprigs
- taste Sea salt
- taste Freshly ground black pepper
- g, crumbled Feta cheese
- finish Fresh basil leaves
- for serving Rustic bread
Instructions
Principal
- Preheat the oven and prepare the tomatoes:Preheat the oven to 200°C (400°F). Wash the cherry tomatoes well and dry them carefully. The secret of this recipe is the uniformity of cooking. Distribute the whole tomatoes on a large baking sheet, preferably in a single layer.
- Season and roast:Add the sliced garlic cloves and fresh rosemary sprigs to the tomatoes in the roasting pan. Drizzle generously with extra virgin olive oil. Season with sea salt and freshly ground black pepper. Mix gently so that all ingredients are well incorporated.
- Bake until tender:Place the baking sheet in the preheated oven and bake for 25 to 30 minutes, or until the tomatoes are soft and starting to burst, releasing their juices. The professional technique is to bake until the edges begin to caramelize, intensifying the flavor. Stir once or twice during the process to ensure even cooking.
- Finish with feta cheese and basil:Remove the baking dish from the oven. Crumble the feta cheese over the hot tomatoes. The residual heat will slightly melt the cheese, creating a creamy and salty texture. Finish with fresh basil leaves, chopped or whole, adding a touch of vibrant herbal freshness.
- Serve immediately:Serve the Roasted Tomatoes with Rosemary and Garlic with Creamy Feta immediately. It is a wonderful side dish or can be the protagonist of a light meal, accompanied by rustic bread or fresh pasta. Enjoy the explosion of fresh and Mediterranean flavors in every bite. The most common mistake is not serving it while still hot.
Chef's tips
- Dry the cherry tomatoes before putting them in the baking dish so that the olive oil caramelizes the skins without cooking in water.
- Cut the garlic slices to medium thickness so they brown without burning in the 30 minutes of hot oven.
- Serve directly in the baking dish with crusty rustic bread for dipping into the flavored oil.
Variations
- Add pitted kalamata black olives and capers to the baking dish along with the tomatoes.
- Toss the al dente cooked pasta directly into the hot baking dish to turn the dish into a complete meal.
- Drizzle 1 tablespoon of aged balsamic vinegar or pomegranate molasses over the tomatoes as they come out of the oven.
Substitutions
- The feta cheese can be substituted with crumbled fresh goat cheese, cured minas padrão cheese, or ricotta.
- Cherry tomatoes can be substituted with ripe Italian tomatoes cut into quarters and drained.
- Fresh rosemary can be replaced by fresh thyme leaves or fresh oregano.
How to store
Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, take to the small oven at 180°C for 8 minutes or in a covered skillet over low heat until the cheese softens again.
Can it be frozen?
Freeze only the roasted tomatoes with garlic and olive oil without the feta cheese for up to 60 days in a sealed container. Thaw and heat in the oven, crumbling fresh feta cheese only at the moment of serving.
What to serve with
Ideal service with thick slices of sourdough bread, focaccia with coarse salt, penne al dente pasta, and a glass of light red wine.
Frequently asked questions
How do I prevent the garlic from burning during the 30 minutes in the oven at 200°C?
Make sure the garlic slices are submerged in the olive oil or protected under the tomatoes in the baking dish, preventing thin slices from being exposed to the direct dry air.
Why is feta cheese not added at the beginning of cooking?
Adding feta cheese in the final minutes or right out of the oven takes advantage of the residual heat to soften the dough without drying out or burning the milk proteins.
What is the best tomato variety for this roasted recipe?
Sweet grape or red and yellow cherry tomatoes are best due to their high sugar concentration and firm skin that pops easily in the oven.
Can the oil left in the baking dish be stored?
Yes, this olive oil concentrated with caramelized tomato juice, garlic, and rosemary is an extraordinary seasoning to drizzle over toast, salads, or to finish risottos.
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