Baked feta with tomato and oregano
Feta melts into a soft, tangy sauce when baked with tomato and olive oil, turning into something almost dip-like that's meant for torn bread. It's fast, warm comfort that comes together in one baking dish while you drink water and wait.
About 410 calories a serving, 20 g protein, 24 g carbohydrate, 28 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.
To buy
- 14 oz [400 g] canned crushed tomatoes
- 1 loaf bread
From your shelf
- 8 oz [225 g] feta cheese crumbles
Staples
- 3 tablespoons olive oil
- to taste salt
- to taste pepper
- 2 cloves, minced garlic
- 1 teaspoon dried oregano
- Heat your oven to 400°F [200°C]. Spread 8 ounces feta crumbles into a shallow baking dish or small cast iron skillet.
- Pour one 14-ounce can crushed tomatoes over the feta, stir in 3 tablespoons olive oil, 2 minced garlic cloves, 1 teaspoon dried oregano, and salt and pepper to taste.
- Bake until the tomato bubbles at the edges and the feta softens into the sauce, about 20 minutes.
Note Swap crushed tomatoes for fresh tomato sauce or diced canned tomatoes if you have them. Keeps covered in the fridge for three days and reheats gently; use within a day for best texture. Serve with torn bread for dipping, or spread over pasta, rice, or roasted vegetables to stretch it.
On the label
FETA CHEESE (PASTEURIZED SKIM MILK, CHEESE CULTURES, SALT, ENZYMES, VITAMIN A PALMITATE), POWDERED CELLULOSE (TO PREVENT CAKING), NATAMYCIN (A NATURAL MOLD INHIBITOR).
Stella, cheese, serving 28 g, package 12 oz/340 g. Ingredients as printed on the label.
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Cooks as feta. Half of it left? Use up the feta.