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.