Broiled Tomatoes With Feta And Fresh Oregano Recipes

BAKED TOMATOES OREGANO

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Coat a shallow baking dish with cooking spray.
• Place tomato slices close together in prepared baking dish. Sprinkle with cheese, bread crumbs, garlic, parsley, salt, pepper, and oregano. Drizzle with olive oil.
• Bake for 20 minutes in the preheated oven, or until cheese is lightly toasted.

BROILED TOMATOES WITH FETA CHEESE

Steps:

• Cut tomatoes in half lengthwise, and place, cut sides up, on a baking sheet.
• Sprinkle evenly with salt and pepper to taste, Italian seasoning, and feta cheese. Drizzle evenly with 1/4 cup Italian dressing.
• Broil 3 inches from heat 2 to 3 minutes or just until cheese starts to brown.

BROILED TOMATOES WITH FETA

Steps:

• Heat oil in a small skillet. Toss in garlic and saute for about 2 minutes on medium heat, then add lemon peel, oregano and basil and saute for another minute. Remove from heat and stir in lemon juice and salt. Set aside to cool.
• While the oil is cooling wash and remove the stem from the tomatoes, then slice into 1/4 inch slices.
• With a pastry or basting brush, coat a baking sheet lightly with some of the oil. Lay out the tomatoes on the baking sheet, leaving a half inch between them. Brush the tops of the tomatoes with more of the olive oil mixture. Top each with a sprinkle of feta. Discard the excess oil, or store in air tight container and use to dress garlic bread later.
• Broil on high for about 5 minutes until heated through. Don't put it too close to the broiler. I put mine about 8" away. The feta may start to brown,(it tastes great that way), but don't let it burn.
• Remove from oven and serve immediately.

GREEK TOMATO FETA FRITTERS (DOMATOKEFTETHES)

Steps:

• Stir together tomatoes, zucchini, green onions, kosher salt, sugar, black pepper, oregano, and cayenne in a bowl to combine.
• Let sit for 15 minutes for the sugar and salt to draw out liquids from the vegetables.
• Stir the tomato mixture; add parsley, mint, and basil. Crumble in feta cheese. Add flour and baking powder; mix with a spoon until combined. Batter should be relatively loose but will hold its shape on a spoon. If too loose, add more flour; if too dry, add some water until desired consistency is reached.
• Wrap the bowl in plastic wrap and let chill in the refrigerator for at least 30 minutes.
• Heat 1 inch of vegetable oil in a frying pan over medium-high heat to 350 degrees F (175 degrees C), or use a deep fryer.
• Place heaping tablespoonfuls of batter in the hot oil; reduce heat to medium. Fry until golden brown and cooked through, 2 to 3 minutes per side. Flip once more and fry for an additional 30 seconds, if desired. Serve warm or at room temperature.

SLOW-ROASTED TOMATOES WITH FETA, OLIVES AND PINENUTS

Steps:

• Sprinkle tomatoes with salt and turn, cut side down, to drain for 30 minutes on a wire rack set over a cookie sheet with a rim. Meanwhile, warm a small skillet over low heat. Add pinenuts; saute, stirring constantly until golden brown, 3 to 4 minutes.
• Adjust oven rack to center position and heat oven to 325 degrees. Mix feta, cream cheese, olives, pinenuts and oregano in a medium bowl. Turn tomatoes cut side up and fill with about 2 Tbs. of the feta mixture.
• Bake until tomatoes are soft but still hold their shape, about 30 minutes. Remove from oven and brush with oil. Serve hot, warm or at room temperature.