Feta dip with confit tomatoes
Cold, salty feta under a layer of tomatoes, heated in olive oil with all sorts of delicious things until they burst with soft sweetness… This is delicious on grilled bread. The tomatoes also make a perfect pasta or gnocchi sauce. I simply stir them together in the baking dish and dig in.
How to make feta dip with confit tomatoes
- Preheat the oven to 180 °C.
- Halve the largest tomatoes and leave some whole. Place them on a baking tray with the garlic and lemon zest. Add salt and pepper and sprinkle everything with fine granulated sugar, coriander seeds, chilli flakes and oregano. Then drizzle with the olive oil.
- Put the tray in the oven for 40 minutes; the tomatoes should burst and become fragrant. Let everything cool for a moment, then discard the garlic and lemon zest.
- Meanwhile, put the feta and lemon juice in a food processor and blend into a smooth, creamy mixture. Spoon into a bowl and stir in the yoghurt.
- Spoon the puréed feta into a serving dish and top with the warm tomatoes. Serve with slices of toasted sourdough bread.
Title: Comfort & Joy
Author: Ravinder Bhogal
Price: €32.50
Publisher: Kosmos Uitgevers
In Comfort & Joy, Ravinder Bhogal shows how exuberant, decadent and affordable vegetarian and vegan cooking can be. Comfort & Joy contains dishes for every occasion, from a quick weekday bite to dips and stews for more elaborate weekend meals. Sesame tofu toast, KFC (Kentucky Fried Cauliflower), delicious Pesto Babka or Green Goddess Dahl – these are vegetables at their very best!
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