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Chilli-roast tomatoes with feta - From the Oven to the Table: Simple dishes that look after themselves by Diana Henry (Mitchell Beazley/Laura Edwards/PA)
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Nutrition Facts
Chilli-roast tomatoes with feta cheese
Amount Per Serving
Calories 336 Calories from Fat 216
% Daily Value*
Fat 24g37%
Saturated Fat 8g50%
Cholesterol 36mg12%
Sodium 476mg21%
Potassium 642mg18%
Carbohydrates 19g6%
Fiber 4g17%
Sugar 14g16%
Protein 14g28%
Vitamin A 2368IU47%
Vitamin C 28mg34%
Calcium 294mg29%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

Chilli-roast tomatoes with feta cheese

A side dish of contrasts
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Side Dish
Cuisine: British
Servings: 4
Calories: 336kcal
Author: Diana Henry

Equipment

  • Roasting tin
  • Pestle and mortar

Ingredients

  • 750 g plum tomatoes halved lengthways
  • 4 tbsp extra virgin olive oil
  • 3 tsp chilli flakes
  • 2 tsp fennel seeds
  • sea salt flakes
  • freshly ground black pepper
  • 4 tsp runny honey
  • 225 g Greek yoghurt or more, depending on the size of your serving plate
  • 150 g feta cheese, crumbled
  • 1 garlic clove finely grated
  • 5 g dill chopped, any coarse stalks removed
  • 10 g mint leaves
  • 10 g shelled unsalted pistachio nuts chopped

Method

  • Preheat the oven to 190°C fan (400°F), Gas Mark 6.
  • Put all the tomatoes into a roasting tin in which they can lie in a single layer; if they are too close to each other, they will just steam instead of roasting. Spoon three tablespoons of the oil over them, then turn them over with your hands so they get well coated. Leave them cut sides up.
  • Put the chilli flakes and fennel seeds into a mortar and bash them. You won’t break the fennel seeds down, but you’ll crush them a bit. Sprinkle these over the tomatoes and season. Mix the honey with the remaining olive oil and spoon a little over each tomato.
  • Cook for 30 minutes, but keep an eye on them: You may find they need a little longer, but don’t overcook them. They get to a point when they completely collapse and – even though they’re delicious at this stage – they’ve lost all their shape and you don’t want that here.
  • Stir the yoghurt, feta and garlic together and season. Put the yoghurt on a serving plate and pile the roast tomatoes on top. Sprinkle the herbs and pistachios all over the dish and serve.

Nutrition

Calories: 336kcal | Carbohydrates: 19g | Protein: 14g | Fat: 24g | Saturated Fat: 8g | Cholesterol: 36mg | Sodium: 476mg | Potassium: 642mg | Fiber: 4g | Sugar: 14g | Vitamin A: 2368IU | Vitamin C: 28mg | Calcium: 294mg | Iron: 2mg