John Myers
Ingredients for 4 servings:
- 2 slices of sheep’s cheese, approx. 200 g
- 4 tomatoes
- 1 large onion(s)
- 1 clove(s) garlic
- olive oil
- Thyme
- basil
- Olives, black
- 1 pepper, red, fresh
- Pesto or herb butter
- Pepper, pickled
- salt and pepper
- Sugar
- 1 tbsp capers
Instructions
Working time approx. 20 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 20 minutes
Roughly dice the onion. Chop the garlic, but do not press it. Remove the seeds and inner fibers from the peppers and cut into strips. Slice the pitted olives. Blanch the tomatoes, peel them, remove the stems, and chop them roughly. Sauté the onions and garlic in olive oil until translucent. Be careful not to overheat the olive oil. Sauté the peppers, olive rings, and drained capers. Add the tomatoes. Season the tomato mixture with salt, pepper, and sugar, and season with herbs. Place the tomatoes in a baking dish as a base, then place the feta cheese, cut into 1 cm thick slices, on top of the mixture and place in an oven preheated to 200°C. Bake for approximately 30-40 minutes. 10 minutes before the end of the cooking time, spread the cheese pieces with pesto and place a pickled pepper on top of each one. Return to the oven for another 10 minutes. If the dish seems too spicy, you can omit the peppers in the tomato mixture. Serve with baguette with herb butter or tagliatelle pasta.
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