Slow-Roasted Cherry Tomatoes
2 cups cherry tomatoes (500 mL)
1/2 cup canola oil (125 mL)
2 cloves garlic, sliced (2)
12 sprigs of fresh thyme (12)
2 bay leaves (2)
10 whole black peppercorns (10)
1/4 tsp salt (1 mL)
1 container (200g) feta cheese, drained
1/4 cup sour cream (60 mL)
2 Tbsp canola oil (30 mL)
1 small clove garlic (1)
1 Tbsp lemon juice (15 mL)
2 tsp lemon zest (10 mL)
1/2 tsp hot sauce (2 mL)
2 Tbsp coarsely chopped parsley (30 mL)
1 tsp fresh cracked black pepper (5 mL)
- Preheat oven to 275ºF (140°C).
- In 8”x 8” (20 x 20 cm) pan or casserole dish, add tomatoes.
- In a small bowl, mix 1/2 cup (125 mL) canola oil, sliced garlic, thyme, bay leaves, whole peppercorns and salt. Pour over the tomatoes and toss gently to coat.
- Roast for 1 hr 15 min, until tomato skins begin to shrivel. Remove from oven and let cool in the pan.
- Meanwhile, in a food processor, pulse the feta into small pieces. Add sour cream, 2 Tbsp (30 mL) canola oil, 1 clove garlic, lemon juice and zest and hot sauce. Purée until smooth.
- When ready to serve, add whipped feta to a serving dish. With a slotted spoon, remove tomatoes and roasted garlic from the oil and arrange on top of the whipped feta.
- Garnish with parsley and fresh cracked pepper.
TIP: Refrigerate your leftover oil and use within 2-3 days as a marinade for chicken, use to make the focaccia recipe or try it in a homemade salad dressing.
TIP: Pair this dish with the crostini from our Roasted Crostini Recipe.
TIP: The tomatoes should stay in the marinade until serving to gather max flavour!
TIP: Replace fresh thyme with 1/2 tsp dried.
Whipped Feta with Slow-Roasted Cherry Tomatoes
This delicious and stunning recipe is a perfect appetizer or light lunch. The whipped feta is best when served at room temperature and improves in flavour when it can sit in the fridge overnight.
- 8 people
- Total Fat
- 24.2 g
- Saturated Fat
- 5.7 g
- 25 mg
- 316 mg
- 3.7 g
- 0.5 g
- 2.1 g
- 6 g
- 181 mg