Total Time
15mins
Prep 10 mins
Cook 5 mins

I wanted to roast asparagus with feta for supper, but the stuff at the market looked horrible. The tomatoes, however, were fresh and garden grown, so I grabbed a few, took them home and threw this together. I served it with pan seared sirloin steak and a simple baked potato. I made a tomato for each of us and worried that it would be too much. I didn't need to. This put the steak to shame and we ate every bite. I could eat this all by itself for a quick, delicious lunch.

Ingredients Nutrition

Directions

  1. Heat oil in a small skillet. Toss in garlic and saute for about 2 minutes on medium heat, then add lemon peel, oregano and basil and saute for another minute. Remove from heat and stir in lemon juice and salt. Set aside to cool.
  2. While the oil is cooling wash and remove the stem from the tomatoes, then slice into 1/4 inch slices.
  3. With a pastry or basting brush, coat a baking sheet lightly with some of the oil. Lay out the tomatoes on the baking sheet, leaving a half inch between them. Brush the tops of the tomatoes with more of the olive oil mixture. Top each with a sprinkle of feta. Discard the excess oil, or store in air tight container and use to dress garlic bread later.
  4. Broil on high for about 5 minutes until heated through. Don't put it too close to the broiler. I put mine about 8" away. The feta may start to brown,(it tastes great that way), but don't let it burn.
  5. Remove from oven and serve immediately.