Juicy tomatoes and tangy feta roast together with herbs and olive oil for a flavourful dish that works as a starter or a main.

—Recipes by Chef Steph

INGREDIENTS:

• 1lb. tomatoes
• 3 tbsp extra virgin olive oil
• 4 ounces feta in a block, not crumbled
• fresh ground pepper
• 1 tsp dry oregano
• 1 small hot pepper
• 2 tbsp fresh chopped basil
• 1 cup dry penne pasta (Optional to serve as a meal)

DIRECTIONS:

• Preheat the oven at 350°
• In medium sized baking dish spread the quartered tomatoes.
  
• Drizzle 2 tablespoons over the tomatoes and toss.
• Place the feta in the center of the baking dish, sprinkle with oregano, black pepper and place the hot pepper on top of the feta. Drizzle with 1 tablespoon olive oil.
• Bake for 35 minutes. If adding pasta, start boiling it now and set aside.
• Remove from oven and smash the feta-tomato a bit before serving.
  
• Sprinkle with chopped chives before serving
  

CHEF STEPH'S NOTES:

• To serve as an appetizer, accompany with some bread.
• To serve as a meal, add the pasta and mix!