Baked Tomatoes with Onions and Feta Cheese in Olive Oil

5 from 4 votes
Total Time 1 hr
Course Dinner
Cuisine European
Servings 4 people
Calories 17 kcal


  • 1200 g Tomatoes
  • 4 size Onions
  • 400 g Sheep milk cheese
  • Olive oil
  • Italian herbs
  • Pepper
  • Possibly some salt


  • Wash the tomatoes, cut them into thick slices, removing the stalks. Peel, wash and cut the onions into thin slices. Cut the sheep's cheese into smaller, narrow pieces. Layer the tomatoes, onions and sheep's cheese alternately upright in a baking dish. The quickest way to do it: First put all the tomato slices in the mold, then layer all the onion slices in between, then add the cheese. Put some cheese on top. Sprinkle with plenty of Italian herbs and pepper, possibly a little salt (the sheep's cheese is salty enough). Pour olive oil over everything and put it in the oven at around 180 degrees. When the onions and cheese have turned a nice brown, the whole thing is done. Serve with baguette bread ...
  • The most fun is to nibble the herbal oil with the bread out of the mold at the end ... with us there is little left ...;) Deliciously easy and little effort ....


Serving: 100gCalories: 17kcalCarbohydrates: 2.6gProtein: 1gFat: 0.2g
Avatar photo

Written by John Myers

Professional Chef with 25 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.

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe

Quiche with Minced Meat and Broccoli

Stocking Vegetable Paste – Powder