Tomato, olive and feta bake
- 4 sliced large tomatoes
- 350g halved exotic baby tomatoes
- 300g vine tomatoes
- 200g black olives
- a handful of fresh sage leaves
- handful fresh thyme sprigs
- salt and freshly ground black pepper to taste
- olive oil, to drizzle
- 300g feta
Preheat the oven to 190°C.
Grease a roasting tray generously with butter. Add the sliced large tomatoes, halved exotic baby tomatoes and vine tomatoes to the roasting tray.
Sprinkle over the black olives, handful fresh sage leaves, handful fresh thyme sprigs, and salt and freshly ground black pepper to taste.
Drizzle with olive oil and roast for 30 minutes.
Add feta broken into chunks and return to the oven for 10 minutes.
Serve sprinkled with a handful of fresh basil leaves.