Baked Mini Heirloom Tomatoes with Onions & Feta
There's something fun about getting vegetables in a less commonly found color, like green and purple tomatoes, purple beans and peppers, golden watermelon, etc. It makes a dish some more rustic and authentic in my mind. I've made this dish countless times, as it's pretty much effortless and really allows one to enjoy the sweet summer flavor of tomatoes. And, tonight it gets an extra-special pop of color with these multi-colored heirlooms.
I served this as a side to jumbo shrimp (so oxymoronic, I know) sauteed with white wine and a special homemade pesto. So simple, so delicious.
Baked Mini Heirloom Tomatoes with Onions & Feta
Serves: 2
Preparation TIme: 30-45 minutes
Ingredients:
1 pint of cherry or grape tomatoes
1/2 red onion, diced
1 clove garlic, minced
1 tbsp. olive oil
1 tbsp. baslamic vinegar
salt/pepper, to taste
3/4 c. feta cheese, crumbled
Method:
1. Preheat oven to 350 degrees. Place tomatoes in a deep baking dish. Dice onions and add to tomatoes, along with minced garlic, salt and pepper. Drizzle with balsamic vinegar and olive oil.
2. Stir until tomatoes and onions are well-coated and ingredients are distributed evenly. Top with feta cheese and bake until tomatoes are blistering and feta turns golden, about 30 minutes.
