Feta and Olive Roast Tomatoes
An ideal way to start a dinner or a fantastic accompaniment to a lamb dish.
- 4 medium vine-ripened truss tomatoes
- 60g Oliana feta, crumbled
- 1/2 cup Oliana Kalamata olives, pitted, chopped
- 1/4 cup chopped fresh basil
- 1 tbs Oliana olive oil
Preheat oven to 200°C. Line a baking tray with foil. Cut the tomatoes from the vine, leaving some of the stem still attached. Wash, and cut the top section of the tomatoes horizontally, removing tops in one piece. Use a small teaspoon to scoop out the seeds and core.
Combine the feta, olives and basil. Spoon into the bases of the tomatoes. Replace the tomato tops and put on the tray. Bake for 15-20 minutes. Serve immediately.