Mediterranean feta and tomato casserole

Ingredients for 4 servings:

• 700 g vine tomatoes
• 8 Pepper, green, pickled in a jar
• 1 jar of Kalamata olives, approx. 200 g drained weight
• 1 tsp oregano, dried
• 8 tbsp olive oil, fruity
• 320 g creamy drained weight sheep’s cheese
• ½ tsp sugar
• salt and pepper

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 18 minutes; Total time approx. 33 minutes

Preheat the oven to 220°C fan/convection oven. Remove the tomatoes from the vine, wash, and halve them. Drain the peppers, trim the stems, and cut into rings about 1 cm wide. Drain the olives and let them drain well. Mix the tomatoes, olives, peppers, oregano, sugar, and olive oil in a bowl and season with salt and pepper. Divide the mixture equally among four 15 cm diameter baking dishes and top with a slice of feta cheese (about 80 grams each). Bake in the hot oven on a rack on the middle shelf for 18 to 20 minutes. Remove from the oven and serve immediately. Baguette is a wonderful accompaniment.