With Braai Day around the corner, I’m revisiting a lot of my favourite side dish recipes to go with all the meat. I’m always a huge fan of a potato salad, garlic bread and some kind of roast veg or mixed salad.
A few years ago, Barbara Joubert published this phenomenal recipe via Sarie Kos. It is just a baking tray filled with tomatoes, whole feta slabs, onions and basil. I first had it at a friend’s house and it was one of the most popular dishes at her braai (barbecue). I’ve since made it many times at my house, substituting the basil for thyme and adding lots of garlic. It smells like heaven, it looks brilliant and it tastes fantastic – one of those minimal effort, big result recipes. Serve as a side dish or serve along with freshly baked bread as a starter.
I also add a little sugar to my tomatoes to create an extra caramelized result. If you’ve never baked feta before, get ready for a really great taste and texture sensation.
- 3 Large tomatoes, halved horizontally
- About 300g cherry/Rosa tomatoes on the vine
- 400g Feta cheese
- 1 Whole head of garlic, halved horizontally
- A few sprigs of thyme
- Salt and pepper
- 10 to 15ml Sugar
- About 60 to 80ml extra virgin olive oil
- Squeeze of a lemon
- Pre-heat oven to 180C.
- Arrange the large tomatoes cut-side-up on the tray, then add the cherry tomatoes, feta, garlic and thyme. Season well with salt and pepper, sprinkle the tomatoes with sugar, then drizzle all over with olive oil and a little lemon juice.
- Bake for 45 minutes until the feta and garlic is golden.
- Remove from the oven and serve warm or at room temperature. Drizzle with more olive oil if served with bread.