Salty feta, sour lemons, sweet raisins and beautiful tomatoes.
We had it with steak and a crisp green salad dressed with lemon and olive oil.
6 cloves of garlic, skins left on and bruised
7 strips of lemon peel
Large handful of oregano, bruised in your hand
3/4 cup raisins
3 bay leaves, crumbled
3 tbsp olive oil
1 tbsp fennel seeds, crushed roughly in the mortar and pestle
Large handful of feta cheese, crumbled roughly
Juice of half a lemon
2 tbsp roughly crushed roasted almonds
Preheat the oven to 200C. Put the tomatoes into a baking dish that gives them a nice snug fit. Tuck the garlic, herbs, lemon peel and raisins underneath and in the gaps between the tomatoes. Any herbs or raisins sticking up will get quite crisp so try to tuck them away. Drizzle with olive oil and then sprinkle over the fennel seeds and season generously with salt and pepper.
Put in the oven and bake for 20-30 minutes or until the tomatoes are starting to collapse and smell beautiful. Remove from the oven and arrange on a serving platter. Crush the garlic out of the skins and mash into the sauce. Pour the sauce over the tomatoes and then sprinkle with almonds, feta and the juice of half a lemon.