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Tomato Casserole with Feta

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Tomato Casserole with Feta

The perfect tomato casserole with feta recipe with a picture and simple step-by-step instructions.

  • 2 Onions
  • 2 Cloves of garlic, if you like
  • 1 Red chilli pepper
  • 1 tbsp Olive oil
  • 1 jar, 425 ml Tomatoes cut into pieces
  • 1 tsp Dried oragano
  • Salt pepper
  • 1 pinch Sugar
  • 2 tbsp Ouzo or other aniseed schnapps
  • 200 g Feta cheese
  1. Preheat the oven (electric oven: 200 ° C, convection: 175 ° C). Peel the onions and garlic, dice both finely. Cut the chilli lengthways, core, wash and finely chop. Heat oil in a pot. Sauté the onions, garlic and chilli in it. Pour tomatoes, add oregano and simmer for 2-3 minutes.
  2. Season the tomato sauce with salt, pepper, sugar and ouzo. Pour into a baking dish (or 2 portion molds). Crumble the feta over it and bake in the preheated oven for 10-15 minutes.
  3. Serve with flatbread.
Dinner
European
tomato casserole with feta

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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