Baked herb feta cheese with tomato ragout

Ingredients for 6 servings:

• 1,200 g sheep’s cheese
• 200 ml olive oil
• 2 cloves garlic
• e.g. fresh herbs (rosemary, basil, oregano, parsley)
• 6 onions
• 600 g cocktail tomatoes
• 4 cloves garlic
• 250 ml red wine
• 125 ml Sherry, dry
• 1,200 ml tomato(s), pureed
• 4 tbsp oil
• 1 tbsp oregano, dried
• e.g. salt and pepper
• n. B. sugar

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 25 minutes

vegetarian and delicious

For the feta cheese, chop the herbs, mince 2 cloves of garlic, and mix both well with the olive oil. Cut the feta cheese into pieces as desired and place the pieces in an ovenproof dish, pour over the herb and oil mixture, and bake in the oven at 160°C for 25 minutes. For the tomato ragout, peel and finely dice the onions. Mince 4 cloves of garlic and halve the cherry tomatoes. Heat the oil in a saucepan, add the onions and garlic, and sauté briefly. Deglaze with sherry and red wine. Allow the liquid to reduce completely. Then add the passata and cherry tomatoes and simmer briefly. Season to taste with salt, pepper, and sugar. Arrange the tomato ragout and feta cheese on plates and serve. Serve with rice.