Butter Roasted Tomatoes with Basil, Olives and Feta
Serves: 4-6
Ingredients:
- 6 ripe roma tomatoes, halved
- 2 cloves garlic, thinly sliced
- 3 sprigs thyme, leaves picked
- Salt and freshly ground black pepper, to taste
- 80g cold Western Star Continental Unsalted Butter
- 1/4 cup balsamic vinegar
- 2 tablespoons sugar
- 1/3 cup crumbled Australian feta cheese
- 1/3 cup pitted kalamata olives, quartered
- 1/3 cup fresh basil leaves, finely shredded
- 1/2 Lebanese cucumber, finely diced
Method:
Arrange halved tomatoes, cut side up in a large baking paper lined roasting dish. Top each half with a 2 slices of garlic, sprinkle with thyme and season to taste. Cut 50g butter into 12 cubes and top each tomato with a cube. Bake at 160°C for 45 minutes until soft and juicy. Cool to room temperature or refrigerate until serving time.
Combine balsamic and sugar in a small saucepan and stir until sugar is dissolved, bring to the boil then remove from heat and whisk in remaining cold butter.
Combine feta, olives, basil and cucumber in a small bowl. Arrange tomatoes on a serving platter, spoon over feta mixture and drizzle with sweet balsamic and a grinding of fresh pepper.
Cooking Time: 50 minutes
Hints:
This dish is impressive served as a dinner party side or as a salad at a barbecue.
