Cooking Instructions
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Step 1
Preheat oven to 250 degrees F (120 degrees C).
Step 2
Fill a baking pan with whole
Cherry Tomatoes (455 g)
- add
Extra-Virgin Olive Oil (120 mL)
,
Garlic (3 cloves)
,
Fresh Rosemary (3 sprigs)
, and
Fresh Thyme (5 sprigs)
to the pan and sprinkle the pan contents generously with
Salt (to taste)
.
Step 3
Cook, uncovered for 2-3 hours until the tomatoes are swollen and the skins are wrinkled. Total time depends on the size of your cherry tomatoes.
Step 4
Let tomatoes cool to room temperature.
Step 5
Once the confit is finished baking and has cooled down a bit, combine the
Greek Yogurt (480 g)
and the
Feta Cheese (150 g)
either in a large bowl or in the bowl of a food processor.
Step 6
Either whip the feta & yogurt by hand with a large whisk until light and fluffy (just a couple of minutes should do) or for a smoother end result, blitz in the food processor until smooth and fluffy.
Step 7
Spread a bed of whipped feta yogurt on each plate, top with tomato & garlic confit and serve with
Bread (to taste)
and some fried eggs if that sounds good to you!
