Roasted Tomatoes With Feta - cooking recipe

Ingredients

9 oz vine-ripened cherry tomatoes, snipped into 4 small bunches
6 tbsp olive oil
2 tbsp sugar
1/3 cup balsamic vinegar
2 cloves garlic, thinly sliced
2 stems rosemary
1 tbsp finely grated lemon peel
2 tbsp lemon juice
1 can (4 oz) sliced black olives, drained and chopped
2 tbsp drained capers
7 oz feta, thickly sliced
None None Baby arugula leaves, to serve

Preparation

Preheat the oven to 300\u00b0F. Place tomatoes in a roasting pan. Mix 3 tbsp of the oil with sugar, vinegar and garlic in a small bowl. Drizzle on the tomatoes. Top with rosemary. Roast 20 mins or until tomatoes split.
Mix remaining 3 tbsp oil with lemon peel and juice, olives and capers in a large bowl. Stir in 1/2 cup of the tomato juices from pan. Season with salt and pepper.
To serve, place feta and arugula on serving plates. Top with tomatoes. Drizzle with dressing.