Baked Feta & Tomatoes with Garlic

In this easy to make Greek baked feta, tomato, garlic, olives and herbs all come together with the cheese to make a glorious dish, redolent of summer in the Aegean.  Dinner on the table in less than 30 minutes makes this perfect for a mid week after work meal. 

Greek Baked Feta

I love to recreate recipes from my holidays. A few simple ingredients can transport you back to that beach, mountain, restaurant, or in this case, taverna. Ever since my trip to Tinos last year, and following numerous requests from readers I’ve  been experimenting with more Greek  inspired food, much to E’s delight.

Baked feta with tomatoes is my latest Greek dish, and its so easy to make that we’ll be enjoying it all summer. It’s great with barbecued meat, as a side dish, or as the main feature in a vegetarian meal. Feta is low in fat so it won’t wreck your diet. It’s also low in lactose, so it may suit those who have to avoid other cheeses.   The first time I made this we repeated it several times within a week, and it is still on the weekly menu as we love it so much. 

In this Greek baked feta, a few simple, readily available ingredients all come together to make a glorious whole. The classic rich, sweet flavours of the baked tomato and garlic contrast well with the salty, sharp feta. It really is a fuss-free dish – impressive but quick and easy to make, with very little effort, and that canned tomato counts towards your 5 a day. Enjoy it as a weeknight supper with crusty bread or a bowl of my Greek lemon potatoes, as well as a bowl of salad. 

How to Make Baked Feta & Tomatoes with Garlic

Step one – Assemble the ingredients for your baked feta. As with any dish using canned tomatoes, I find that spending a little more makes a great difference. There’s no need to fork out on a premium brand, but getting something better than supermarket own-brand basics makes for a much more flavoursome dish.

Step two – Preheat the oven to 200°C / 180°C (Fan) / Gas Mark 6. Slice the garlic. Add the tomatoes, garlic, and tomato puree to a 20 cm/8″ ovenproof dish.

Step three – Quarter the cherry tomatoes and slice the olives. Top the tinned tomato with the feta, cherry tomatoes and olives, adding the olive oil and herbs last. Add a generous sprinkle of freshly ground black pepper.  

Step four – Bake for 25 minutes. Garnish the baked feta with more fresh herbs, and serve immediately.

Hints and tips  

• Use good tinned tomatoes rather than the cheapest ones, which can be watery. 
• Greek oregano is very different from most of the oregano sold in the UK. To get an approximation of that authentic flavour, I use a mixture of thyme and oregano.
• Use pitted olives – it saves a lot of time!
• Try using capers instead of olives for a change. They can be very salty, so rinse them first – there is plenty of salt in the feta.
• To add a hit of heat to your baked feta, add dried chilli flakes or slices of fresh chilli.
• Serve with pasta for a topping with a difference.
• Serve in individual ramekins as a smart-looking appetizer or side dish.

If you try this Baked Feta & Tomatoes with Garlic please tag #FussFreeFlavours on Instagram or Twitter. It is amazing for me when for me when you make one of my recipes and I really do love to see them. You can also share it on my Facebook page. Please pin this recipe to Pinterest too! Thanks for reading Fuss Free Flavours!

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Baked Feta with Tomatoes and Garlic

Prep Time

5 mins

Cook Time

25 mins

Total Time

30 mins

 

In this easy to make Greek baked feta, tomato, garlic, olives and herbs all come together with the cheese to make a glorious dish, redolent of summer in the Aegean.  Dinner on the table in less than 30 minutes makes this perfect for a mid week after work meal. 

Course: Appetizer, Side Dish

Cuisine: Greek

Servings: 2

Calories: 380 kcal

Author: Helen Best-Shaw

Ingredients

• ½ can tomatoes
• 1 tsp tomato puree
• 1 clove garlic
• 1 packet feta cheese (200g)
• 6 cherry tomatoes
• 1 tbsp olives (pitted)
• 1 tbsp olive oil (extra virgin)
• 1 sprig oregano
• 1 sprig thyme

Instructions

1. Heat oven to 200°C / 180°C (Fan) / Gas Mark 6. In an 8" (20 cm) ovenproof dish, mix the tinned tomatoes and tomato puree. Slice the garlic clove and stir in.

2. Cut the cherry tomatoes into quarters, and slice the olives.

3. Layer the feta, cherry tomatoes, and olives on top of the tomato and garlic mixture. Top with the olive oil and herbs.

4. Bake for 25 minutes, until the tomatoes have cooked through. Serve immediately.

Recipe Notes

• Greek oregano is very different from British oregano, so I use a mixture of oregano and thyme. If you have Greek oregano, use that instead. 
• It's quicker and easier to use pitted olives. Keep any leftover olives in the freezer for next time.
• Try using capers instead of olives. Rinse them first, as they can be very salty.
• For a kick of heat, add some chilli flakes or slices of fresh chillies to the tinned tomatoes.
• Serve with pasta for a topping with a difference.
• Make in individual ramekins to serve as an attractive appetizer or side dish.

Nutritional Information

• This recipe is 8 Weight Watchers Smart Points per portion

Nutrition Facts

Baked Feta with Tomatoes and Garlic

Amount Per Serving

Calories 380 Calories from Fat 261

% Daily Value*

Total Fat 29g 45%

Saturated Fat 16g 80%

Cholesterol 89mg 30%

Sodium 1321mg 55%

Potassium 474mg 14%

Total Carbohydrates 15g 5%

Dietary Fiber 3g 12%

Sugars 10g

Protein 17g 34%

Vitamin A 17.9%

Vitamin C 27.1%

Calcium 54.9%

Iron 15%

* Percent Daily Values are based on a 2000 calorie diet.

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