Feta, Roasted Tomatoes & Olives w/ Chile Oil

Recipe from the Wyllie Fox Farm Kitchen

8 oz. vine-ripened baby roma tomatoes (or grape tomatoes)
salt, to taste
brown sugar, to taste
2 cloves garlic, thinly sliced
1 cup pincholine or other green olives
1 cup niçoise, kalamata or greek olives
8 oz feta cheese, cut into bite sized cubes
2 tbsp chile oil
2 tbsp olive oil
grated zest of ½ lemon
¼ cup fresh basil leaves

Preheat oven to 400°.  Cut the tomatoes in half and place on a baking tray.  Place a slice of garlic on each tomato half and sprinkle lightly with salt & brown sugar.  Roast in over for 45 minutes, or until dry.

Arrange roasted tomatoes, olives & feta on a serving platter.  In a small bowl, combine chile oil, olive oil & lemon zest.  Drizzle evenly over tomato mixture.  Top with basil leaves & serve.

Serves 4-6

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