Roasted Tomatoes with Feta

Roasted Tomatoes with Feta

Serves 4-6 as a side dish or as a bruschetta topping

18 ounces Campari tomatoes (1 or 2 packages, depending on size), or 4 Roma tomatoes, cored and sliced

2 pints grape tomatoes, halved

Leaves from 3 sprigs of fresh thyme

Leaves from 3 sprigs of fresh oregano

Salt and freshly ground black pepper

Extra-virgin olive oil

4-6 ounces crumbled Feta cheese, depending on your taste

½ teaspoon red wine vinegar

Preheat the oven to 425 degrees F.  Use somee olive oil to oil the bottom and sides of a 13 x 9-inch ceramic or glass baking dish.  Ceramic-coated cast iron works well, too.  Layer the sliced Campari tomatoes in the dish.  Drizzle olive oil over the tomatoes, then salt and pepper them.  Sprinkle the fresh herbs on, and about 1/3 of the Feta.  Make the next layer with the grape tomato halves.  Drizzle with oil, salt and pepper the tomatoes, and sprinkle on the remaining Feta.