Blistered Tomatoes and Feta

Blistered Tomatoes and Feta
Adapted from foodnetwork.com
Blistered Tomatoes and Feta

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from foodnetwork.com

Ingredients

  • 3

    tablespoons canola or vegetable oil

  • 3

    cups grape or pear tomatoes (preferably a mix of yellow and red), washed and dried

  • 4

    cloves garlic, sliced thin

  • 4

    ounces French feta or 3 ounces Greek feta, crumbled

  • 1

    teaspoon dried oregano

  • Pinch cayenne

  • Salt and fresh ground pepper

  • 2

    tablespoons chicken broth

Directions

Heat the oil in a large skillet over medium-high heat. Just before it starts to smoke, add the tomatoes (they will pop and sputter). Cook until the tomatoes blister and their skins char, 3 to 4 minutes. Reduce the heat to medium-low, add the garlic, and cook for 1 minute. Turn off the heat and add the feta. Add the oregano and cayenne, and season with salt and pepper. Stir in the broth and serve. If you can't find French feta, you can substitute Greek feta. Just use a little less (about 3 ounces), because Greek has a stronger flavor.

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