Roasted Roma Tomatoes with Feta and Basil
Roasting the tomatoes brings out their rich flavor in this Mediterranean-inspired dish.
- 8-10 Roma tomatoes
- Â½ tsp. ground fennel
- 1Â½ tsp. dried basil
- Â½ tsp. dried oregano
- Â¼ tsp. dried marjoram
- 1 Tbsp. olive oil, plus enough to coat pan
- 2 tsp. balsamic vinegar
- Salt and pepper to taste
- 2 Tbsp. fresh basil, cut into ribbons
- 2 Tbsp. crumbled feta cheese
Preheat oven to 400Â° F. Wash Roma tomatoes, cut out stems and slice in half lengthwise; place in large bowl and set aside.
In a small bowl, mix spices and olive oil. Add the balsamic vinegar, then pour the mixture over the tomatoes. Toss the tomatoes until theyâ€™re well-coated.
Place tomatoes on an oiled roasting tray, cut side up.
Roast the tomatoes for 8-10 minutes, until they just start to soften. Remove from oven and let sit for 10 minutes. Season with salt and pepper to taste, top with feta cheese and fresh basil.