Ingredients

The following ingredients have 4 Servings
  • 200 g Greek Feta cheese (1 block)
  • 300 g canned chopped tomatoes (approx weight)
  • 3 tbsp concentrated tomato puree
  • 1 Ramiro or sweet pointed pepper (pre-roasted is best (see NOTES))
  • 8 cherry tomatoes (halved (or 2 medium-sized tomatoes - quartered))
  • freshly ground black pepper (to taste)
  • 1 tsp dried oregano (or to taste)
  • fresh thyme sprigs or oregano

Instruction

  • Pre-heat the oven to 220 C/425 F/Gas 7.
  • If pre-roasting the pepper - See NOTES section below.
  • Mix together the chopped tomatoes and tomato puree and pour into the base of an oven-proof dish.
  • Place the Feta block (whole) on top, pushing down gently to submerge the base layer (leaving the top uncovered).
  • Arrange the sweet (roasted) pepper and halved tomatoes on top of the Feta and around the dish.
  • Top with a good fresh grind of black pepper, a generous sprinkling of dried oregano and some fresh oregano/thyme.
  • Cover the dish with foil and bake for 30 to 40 minutes, until the Feta is very soft. (For a more browned top, remove the foil for the final 10 minutes of roasting).
  • Remove from the oven and serve with crusty bread as a starter or as a side dish with oven roasted potato, white fish, or chicken.