Roasted cherry tomato tagine
- Cooking Time 25-35 minutes
- Source vegetarian tagines & couscous
"Simple and tasty, this tagine offers a great way of cooking cherry or baby plum tomatoes. It can be served as a snack with flatbreads or chucks of crusty bread, or as accompaniment to grilled and roasted dishes."
We served with cous cous and was yummo!
- 450 Gram cherry tomatoes
- 2 Tablespoon olive oil
- 4 garlic clove (halved and smashed)
- 1 Teaspoon sugar
- 1-2 Teaspoon chilli (fresh or dried, finely chopped)
- 1-2 Teaspoon dried oregano
- 1 preserved lemon (flesh and pith removed, skin finely chopped)
- salt
- 120 Gram feta (crumbled)
- Preheat oven to 200 degrees celsius.
- Tip cherry tomatoes into base of tagine/heavy-based casserole dish and drizzle with oil. Scatter the smashed garlic around tomatoes, sprinkle with sugar, chillies and nearly all the oregano. Give tagine a good shake, then place in pre-heated oven for 20-25 mins, until the tomato skins begin to buckle.
- Remove tagine from oven and toss in half the preserved lemon. Season with salt and pepper and sprinkle on remaining oregano. Pop back into oven for 5-10 minutes.
- Crumble the feta over the top and garnish with remaining preserved lemon before serving.
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