A delicious combination of sweet and sour, these tomatoes take on a deeper flavour when roasted and are perfect piled onto crusty bread with all the luscious pan juices.
INGREDIENTS
2 stems vine tomatoes (about 16 in total)
1 punnet mixed coloured cherry tomatoes
pinch chilli flakes
1 teaspoon whole fennel seeds
½ cup golden sultanas
½ cup green olives
¼ cup pine nuts
2 tablespoons olive oil
2 tablespoons red wine vinegar
juice 1 orange
2 tablespoons water
sea salt and ground pepper
Honey Baked Feta
1 x 200 gram block creamy feta cheese
olive oil
honey
chilli flakes
ground pepper
fennel seeds
METHOD
Preheat the oven to 180°C fan bake.
Put the tomatoes in a large baking dish with the chilli, fennel seeds, sultanas, olives and pine nuts. Pour over the oil, vinegar, orange juice and water then season with salt and pepper.
Roast for about 20 minutes, basting with the pan juices, until the skins have split and the tomatoes are very soft but not collapsing completely.
Serve warm or at room temperature with Honey Baked Feta, or by themselves as part of a shared meal.
Honey Baked Feta
Preheat the grill to its highest setting.
Put the feta in an ovenproof serving dish and drizzle with olive oil then honey. Top with a pinch of chilli flakes, fennel seeds and a grind of pepper.
Grill until the top is golden and the cheese has started to soften. Serve immediately.
Cook's tip: This recipe is easily doubled or tripled to feed a crowd and best served while still warm.
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