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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