20 July 2011

MARINATED TOMATOES WITH FETA AND CRISP TOAST

• 12 small vine-ripened tomatoes
• 100ml extra virgin olive oil
• 1 lemon, zest and juice
• 3 sprigs of thyme
• 2 cloves garlic, crushed

Keep the stalk on the vine tomatoes, and make a cross at the base of each. Blanch the tomatoes in boiling water for 5 seconds and refresh immediately in iced water. Peel off the skin, keeping the stalk on, (for garnish) and lay the tomatoes in a shallow dish. Drizzle with the olive oil, season with plenty of salt and pepper and add the lemon zest and juice, garlic and thyme. Toss well to coat and leave to marinate in this mixture for at least 6 hours. Serve with a dollop of creamy feta and slices of crisp toasted bread. Serves 6 as a nibble.

• Wine match; a fruity sauvignon blanc
• Photo Elizabeth Clarkson