13 April, 2020
Roasted feta with tomatoes
This is a dish I tasted during a work trip to Albania, back in the times when we were all still allowed to travel. In these times of self isolation and staying home, seems like long time ago. It was my first trip to Albania, and I was just amazed with the food. Hopefully, things will get back to normal at some point and I would be able to go back and try more of their specialties.
But for now, the big advantage of that dish is that it is very easy to make and with ingredients that can stay in the pantry / fridge for a while. I try to do the shopping as rarely as possible, stocking up for two weeks, so at the end of second week we are usually out of any fresh produce. But feta and canned tomatoes stay fresh enough for a while to make a beautiful dish. Add some fresh bread (would be home made now too), and it makes a feast.
Roasted feta with tomatoes
Ingredients
- 200g feta in one block
- 1 large can of peeled tomatoes (650ml)
- 1 onion
- 1 clove of garlic
- 1 tea spoon sugar
- salt, pepper
- olive oil
- fresh herbs (basil, oregano, rosemary) – optional
- finely grated peel of one lemon
Instructions
- Chop the onion and garlic finely
- Heat a large pan with some olive oil. Add onion and garlic, fry until translucent.
- Chop the tomatoes and add to the pan. Then throw in the salt, sugar and herbs (if you have any). Cook on low heat for around 30-40 minutes stirring from time to time.
- Add the feta, lemon peel and pepper and put into a medium hot oven for 15-20 minutes.
- Serve with fresh bread or pasta.
