Baked Tomatoes with Feta

As soon as I saw this recipe on The Lipstick Giraffe blog, I knew I had to try my hand at making it sooner or later. (This is coming from a girl who used to eat tomato sandwiches like Harriet the Spy growing up :-))

Side story: My minuscule-bordering-on-microscopic hometown is one where people, my family included, didn’t have gardens: they had fields. I didn’t realize how completely I took fresh, homegrown veggies for granted until I moved to Atlanta and had to buy produce on my own dime. I remember being in shock both at the price of tomatoes (!) and at the fact that they didn’t even smell like tomatoes (!!). I’ve gotten over the cost – somewhat – but the lack of tomato-y smell still bugs me.

Quick note: This dish is super easy and extremely customizable. Use whatever seasonings and cheeses you like or have lying around.

Ingredients: The serving size depends upon whether this is a side dish or main course. For reference, I gobbled up this whole plate full right after I took these pictures. But that’s just me.

• 2 tomatoes, cut in half
• Seasonings: Salt, Pepper, Herbs de Provence (left over from this recipe)
• Extra virgin olive oil (EVOO)
• 1/2 teaspoon minced garlic
• 1/2 cup crumbled feta

• Preheat oven to 350.
• Lightly oil baking dish with EVOO.
• Place tomatoes – cut side up – in dish, and drizzle with EVOO.

• Season tomatoes generously, and add minced garlic.

• Top tomatoes with crumbled feta, and bake for approximately 20 minutes.

Now, I’m a Southerner, so I can’t wait to serve these with creamy grits and turkey bacon for breakfast/brunch.