feta & tomatoes

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Dieser Beitrag enthält Werbung – adverstising.

It’s summer & nobody – including me – is enthusiastic about cooking for hours. So I was very interested when learning about this fast approach to a light summer lunch (or dinner). At 1st I read about it on Kochkarussel und Tegernsee Kitchen – and later I found this recipe on some more blogs.

I decided to accompany the tomato feta mess w/ pasta. Mezzi rigatoni seemed an appropriate choice. (This pasta needs cooking for 14 min to be soft according to the instruction on the package.)

Lunch vs. dinner: I usually cook for dinner …, however, since Corona times lunch is more in the focus.

Finally you get a casserole w/ sizzling tomatoes & creamy feta.

The process is simple:

  • Preheat the oven to 175° C w/ fan.
  • Clean & trim the tomatoes & cut them into halves.
  • Squeeze out the seeds/pits – you may skip this.
  • Chop the garlic.
  • Put olive oil, feta, garlic & dried herbs of Provence in a casserole.

Arrange the prepared tomatoes in the casserole & put the casserole in the preheated oven for about 30 min – maybe some minutes more (up to 40 min depending on the tomatoes!).

While the tomato feta mess enjoys the oven session, cook the pasta in salted water.

Finally share the pasta & the tomato feta mess on plates. There isn’t much sauce, however, the tomatoes are soft & juicy, the feta is very soft – so just crush down the tomato feta mess …

… & add some fresh basil leaves.

We had 150 g pasta & it was a substantial lunch for the 2 of us. It’s also possible to share among 3 people when planning just a small primo piatto.


feta & tomatoes
Prep Time10 mins
Cook Time30 mins
Servings: 2
  • 400 g tomatoes
  • 200 g feta
  • 1 clove of garlic (finely chopped)
  • 1 tsp herbs of Provence (dried)
  • 2 tbsp olive oil
  • salt & pepper (to taste)
  • some fresh basil leaves
  • 150 g pasta
  • casserole (about 14 x 20 cm / 1300 ml)
how to:
  • Preheat the oven to 175° C w/ fan.
  • Clean & trim & cut the tomatoes in halves. Squeeze out the seeds/pits.
  • Put everything (except of the pasta) in the casserole. The feta is on top. Bake in the oven for about 30 min.
  • In the meantime cook the pasta in salted water according to the instruction on the package.
  • Share the cooked & drained pasta on 2 plates.
  • Add the tomato feta mess on top & serve w/ fresh basil leaves.
Tomatoes: I had small cherry tomatoes. You may work w/ any other tomatoes.
Squeezing tomatoes: I squeeze out the seeds/pits – you may skip this step.
Feta: I worked w/ feta made from 100% ewe’s milk. You may also work w/ feta made w/ ewe’s milk & goat’s milk.

(information on equipment)

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