- 2 Roma tomatoes
- 4 Tablespoons crumbled feta cheese
- 3 leaves basil, finely chopped
Preheat the oven or toaster oven to 400 degrees.
Cut the tomatoes in half and remove the cores, creating 4 halves. Fill each tomato with 1 tablespoon cheese, making sure it’s fully packed in. Sprinkle a little bit of chopped basil on each.
Place the tomatoes on a baking sheet or the tray of the toaster oven. They may roll to their sides, but if packed correctly, the cheese won’t fall out.
Bake for 5-8 minutes. They are done when the tomato skins are slightly shriveled and the cheese tops are golden brown.
Calories Per Serving184
Folate equivalent (total)39µg10%
Baked Feta Pasta with Cherry Tomatoes and Basil
Tiktok inspired viral feta cheese pasta! Creamy baked feta pasta with cherry tomatoes and basil that is so delicious and so easy to make. With just five main ingredients, this recipe is perfect for a delicious vegetarian meal.
I gave in to the social media pressure and thanks to Instagram Reels, I finally made the Tiktok viral pasta (UuniFetaPasta – source: yahoo) that apparently is responsible for shortage of feta cheese in Finland. I can imagine… because this pasta is actually that good. Plus its so easy and you only need five simple pantry ingredients -> four of them listed in the title itself (Feta Cheese, Pasta, Cherry Tomatoes & Basil) and in addition to that: olive oil.
Another great thing about this delicious pasta recipe is that it is absolutely fuss free. You need one pot to boil the pasta and just one dish to make the baked feta sauce – which means simply throwing in the cherry tomatoes, adding some olive oil and pepper, then placing an entire block of feta cheese in the middle. It gets cooked in the oven – the tomatoes get lightly charred and blistered, still so juicy and slightly sweet, totally balancing the natural tanginess. This recipe is a burst of flavors especially with that salty feta cheese and some additional cracked pepper – so yum!
- 1 navel orange
- 2 (1-oz.) red Fresno chiles, seeds removed (if desired), thinly sliced (about ⅓ cup)
- 1 medium (about 1 oz.) shallot, thinly sliced (about ¼ cup)
- 2 garlic cloves, minced (about 2 tsp.)
- 1 cup roughly chopped basil leaves
- ⅓ cup roughly chopped fresh flat-leaf parsley
- 1 tablespoon red wine vinegar
- 2 teaspoons fresh thyme leaves
- ¼ teaspoon kosher salt
- ¼ teaspoon black pepper
- 1 pound feta cheese, cut into ½-inch cubes (about 3 cups)
- 2 cups extra-virgin olive oil
- 1 pint multicolored cherry tomatoes, halved (about 2 cups)
- 1 baguette (about 1 lb., 12 oz.), sliced and toasted
Cut 2 (3-inch) strips of orange peel from orange using a vegetable peeler, and add to a large bowl. Squeeze juice from orange to equal 2 tablespoons, and add to bowl with orange peel strips. Add sliced chiles, shallot, garlic, basil, parsley, vinegar, thyme, salt, and pepper stir to combine. Add feta, and gently toss to fully coat in herb mixture. Pour olive oil over feta and herb mixture, and stir gently to distribute and submerge mixture in oil. Cover with plastic wrap, and refrigerate 6 hours or up to overnight.
Remove feta mixture from refrigerator, and let come to room temperature, about 30 minutes. Add tomatoes to feta mixture, and transfer to a serving bowl. Serve with toasted baguette slices.
This is a wonderful summer pasta salad. We love it just as it is.
Made with goat cheese substituted for feta and 1 pound of pasta instead of 1.5. Delicious! My friends and I especially loved the Balsamic Vinaigrette dressing. I will definitely be making this again.
This dish is simple and really tasty. Perfect for a hot summer night. I added shredded chicken and left out the salty capers. Would be great for a party.
This is our go-to dish for potlucks and hot summer nights. Make it a meal by adding shrimp. Always a crowd pleaser.
I didn't like this recipe, but I can see why other people did. I thought that the balsamic and aromatics were rather overwhelming. If you make this recipe, you have to use REALLY GOOD tomatoes.
So good. Maybe that 1 1/2 lbs is a typo -- it definitely should be no more than 1 lb of pasta. Next time, I'll use much more tomato and basil.
This was Yum-O - very similar to a Meditteranean Pasta Salad on Epi. Also used mild goat cheese and cut back the pasta a bit. It still made a lot.
Great recipe! I agree with other review, you should only use 1 lb. of pasta.
TO MARY FROM IL, YOU CAN USE WHITE BALSAMIC VINEGAR. IT WILL WORK GREAT. I HAVE HAD A RECIPE LIKE THIS ONE BEFORE AND IT IS VERY GOOD, LIGHT AND SATISFYING.
IMHO there is too much pasta for the amount of vegetables in this recipe. I ended up adding diced zucchini and summer squash and doubling the cheese, olives, red onion and fresh basil. I am not a fan of the balsamic dressing either. It turned the pasta an unappetizing shade of brown and seemed a bit heavy.
Nice flavors. Served with a simply sauteed flounder for a quick dinner.
Easy and delicious, and pretty! It's just a classic little Italian pasta dish. I served it cold as a side dish for a summer BBQ (grilled veggies and sausages). Used mild goat cheese instead of feta.
Very Very Very good. Awesome vinagrette, will make again and again. Looked beautiful too!
Light, tasty, and flavorful. Overall a great meal. I added about 1/2 pound of lightly sauteed shrimp, coarsely chopped, and I sauteed the red onions with the shrimp (I don't like onions raw). Also, I cut the pasta in half and it was still plenty for four people. I'm already looking forward to the leftovers for tomorrow.
Tomato, Basil, Feta and Garlic Pizza
I was craving a margarita pizza for lunch so my son and I decided to make our own version. We had a great time making lunch together. My son spread the sauce and cheese all over the dough. I sprinkled a bit of fresh minced garlic and freshly chopped basil on top. We baked it before topping it with extra basil, tomato slices, sea salt and freshly cracked pepper. We all really loved this pizza… my daughter wants the leftovers for lunch tomorrow.
- Cooking spray
- Corn meal
- 1 ball of pizza dough (I used store bought)
- 1 container of pizza sauce (Trader Joe’s is really good)
- 1-2 cups of mozzarella cheese, shredded
- 1/4 cup of feta cheese crumbles (I used reduced fat)
- 1 large clove of garlic, minced
- 6-7 fresh basil leaves, chopped
- Roma tomatoes, sliced
- Sea salt and freshly cracked pepper
Preheat the oven to 425 degrees. Spread dough on a pizza sheet that has been coated with cooking spray and a sprinkle of corn meal. Spoon the sauce on the dough and spread evenly.
Sprinkle the mozzarella cheese all over followed by the feta. Next, carefully spread the garlic all over the pizza being careful not to drop in large clumps. Top with half of the fresh chopped basil.
Place into the oven and bake for 15-20 minutes or until cheese is bubbling and the crust is golden brown. Add the sliced tomatoes, remaining fresh basil then season with sea salt and freshly cracked pepper to taste. Enjoy.
Roma Tomatoes with Feta and Basil - Recipes
Summer is sending me all kinds of mixed signals. It’s all frozen cocktails, ice cream cones, and beer-battered fish at one minute. The next minute I’m expected to don a bathing suit. Hop in my daisy dukes. Sport a tank top. Well guess what, Summer? I’m over it. You’ve tempted me with your cream cheese-laden dips and funnel cakes for too long. I’m fighting back with this here tomato galette.
Yes, summer shares its bounty of fresh vegetables, ripe berries, and fragrant herbs, but honestly, I’m just not always vibing *salad*. Sometimes, I want to enjoy the summer harvest of noms with a subtle hint of decadence. On a scale of one to milkshakes, I’m not always on a full level 12, but I certainly don’t want to sacrifice flavor and texture satisfaction if I don’t have to. So instead, I look to treats like this tomato galette, a dish that celebrates the season’s juicy ripe tomatoes and fresh basil with a little bit of pie crust and (cough) a whole lot of cheese. Worth it.
Galettes are fab for a number of reasons, but you probably remember that from the blueberry galette post that I shared with you a few weeks ago. All the taste and pizazz of a traditional pie with half of the work and time. This tomato galette is no exception. A simple, straight forward pie crust recipe, buttery, flaky, and perfectly golden every time, filled with bright red tomatoes, feta and parmesan cheese, and basil pesto. Might as well be a bullseye, right?
To make the galette, we start by whipping up some pie dough. If you’ve never made your own pie dough from scratch, please let me be the one to encourage you to take the plunge. My all-time favorite pie crust is delightful here, so try it if you don’t already have a go-to of your own. Alternatively, you could try the buttery cornmeal crust that I shared a few weeks ago. Hedge back on the sugar a bit and I’m sure that the combo of tomatoes and cornmeal would be over the top delish.
Once you’ve got some chilled pie dough, all you need is that summer produce. I’ve used a combination of grape tomatoes and Roma tomatoes, but if you have others in your garden, that would work swell too. The idea is to use a few tomatoes that will release their juices throughout the cooking process (the Romas) and a few bite-sized tomatoes that will retain their juiciness within their skins (the grape tomatoes). Slice up those scarlet beauties and sprinkle them with a little salt. The salt will help to draw out extra water from the tomatoes so that we don’t make our crust sad and soggy. No one wants soggy, okay?
After the tomatoes have been prepped, we can start assembling our tomato galette. First, roll out your pie dough on a floured surface. Perfection isn’t necessary here, so a rough 12-13″ circle will do. Next, spread a schmear of basil pesto and sprinkle on about half of the feta cheese. Arrange the tomatoes, starting with a layer of the Roma tomatoes and ending with a few handfuls of grape tomatoes. We then finish off the galette with another sprinkle of feta and a bit of pepper, dried herbs, and parmesan. Crimp the edges of the galette just slightly over the tomato filling and then the tomato galette is all ready for the oven.
While it bakes, the tomatoes will render their juices and the pie crust will bake up golden, flaky, and ultra buttery. The final product is a simple yet stunning tomato galette, a true showcase for the best of summer produce, all wrapped up in the delightful packaging that is homemade pastry. Wait one second… I think I can hear a choir of angels singing.
Before summer is up, you just HAVE to make this tomato galette. It’s the perfect thing to bring to a summer cocktail party and it’s the answer to every “What’s for dinner?” question your spouse throws at you. You need this, okay? So just make it, let me know what you think, and don’t give another thought to your bikini top and cut-off denim shorts. Happy summer and happy weekend!
If you like this tomato galette, you should check out:
Tomato Basil Feta Pizza
It’s come to my attention that I am seriously lacking pizza recipes on my website. I was looking back at recipes the other day and only found one pizza recipe! For crying out loud, what is wrong with me! It’s not like I don’t have a deep love for the food and it’s not like I don’t find myself making it every other week, so why haven’t I shared more recipes for it?! Well that’s all about to change, starting with this Tomato Basil Feta Pizza.
I love making pizza because the sky is the limit when it comes to the toppings. You are free to be as simple or creative as you want. Sometimes I keep it simple with a basic cheese pizza and some vegetables on top and other times I like to liven things up and add toppings such as BBQ chicken, pineapple, hummus, black beans, goat cheese, caramelized onions, asparagus, sun dried tomatoes, and other more unique ingredients (not all on the same pizza of course, that might be gross). Now that we’ve discussed toppings lets discuss sauce or in the case of this Tomato Basil Feta Pizza the lack of sauce.
If I’m making a classic pizza I make my own tomato sauce and if I’m making a BBQ chicken pizza I use a good BBQ sauce. My favorite way to eat pizza though is naked! By naked I mean all I put on top of the dough in terms of “sauce” is a drizzle of olive oil and a clove of minced garlic and sometimes herbs sprinkled on top of the oil. I love the lighter, fresh flavor that it gives the pizza, plus it really lets the toppings shine. Okay, we’ve covered toppings and sauce, on to the best part…CHEESE! When it comes to cheese the sky’s the limit! I love the classic mozzarella, smoked mozzarella and gouda are fantastic on a BBQ chicken pizza, goat cheese is creamy and tangy mixed with lots of fresh vegetables, and then there is feta. Oh feta, salty delicious feta, how I love you! If you’ve never tried it on pizza before then this Tomato Basil Feta Pizza is the perfect one to start with.
To make this most delicious pizza I started with multi grain pizza dough that I bought at Whole Foods. When I don’t have time to make my own dough my go to is Whole Foods’ dough. I stretched the dough out into a circle and then rubbed a little olive oil on top along with a clove of minced garlic. I sprinkled on some kosher salt and fresh cracked black pepper. I added a couple handfuls of yummy crumbled feta and then it was time for all the wonderful toppings. I topped the pizza with fresh cherry tomatoes that my mom brought me all the way from her garden in Arizona, fresh basil from my garden, roasted red peppers, and finally for another salty briny bite, some kalamata olives! When the pizza was done baking I gave it a drizzling of balsamic vinegar. The combination of the fresh flavor of the tomatoes and basil paired with the salty feta and olives, and the sweet tang from the balsamic vinegar makes for the most delicious bite. If you’re in need of a change from the usual sausage or pepperoni pizza, give this fresh and flavorful Tomato Basil Feta Pizza a try! I also promise to share more pizza recipes with you to fix the lack of pizza deliciousness on my website!
Herbed Omelet With Feta Basil Tomato and Green Onions
- Author: Raine
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 1 1 x
A delicious herbed omelet of fresh basil, oregano, roma tomato, green onion, crumbled feta, and whipped cream cheese.
- 3 eggs, beaten
- 1/2 tsp fresh oregano, stems removed
- 1 Tbsp fresh basil, chopped
- 1 diced Roma tomato
- 2 ounces feta cheese, crumbled or non-dairy alternative
- 2 Tbsp regular whipped cream cheese or non-dairy alternative
- 1 – 2 sliced green onions
- 1 Tbsp butter or light olive oil
- Freshly milled sea salt, to taste
- White Pepper, to taste
- Heat butter or olive oil in a small nonstick skillet over medium heat.
- Add green onions and saute 2 minutes.
- Lightly beat oregano into eggs.
- Add egg, stirring until it begins to firm then allow to simmer on low filling the bottom of the pan.
- Sprinkle with tomatoes, basil, and feta cheese.
- Cover and let cook for 5 minutes on low.
- Remove lid, add cream cheese, and fold in half with your spatula.
- Heat 1-2 minutes until just heated through.
- Season with salt and pepper to taste,
*Be sure to seed the tomato/es and scoop out the juice so that they do not cause the omelet to get loose and fall apart instead of the eggs neatly folding over into an omelet.
*Feel free to make any substitutions for vegetables and cheese for what you may have in the house.
*Serve this with 10 ounces of strawberries (or 16 whole) to complete a healthy breakfast or brunch consisting of 3 servings fruits and vegetables and 2 servings of protein.
*One serving of strawberries is 5 ounces and just 50 calories. What a way to start the day!
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About Savory and Thyme
I'm Raine, lover of all things sweet and savory here on Savory and Thyme.
Located in the North Bay of California, I spend most of my time cooking, baking, developing recipes and trying out the latest kitchen appliances & gadgets while publishing this website. In my free time, I enjoy taking my loyalist admirer and #1 food tester "Rosie The Super-Pup" to the dog park.
Savory and Thyme develops classic vintage recipes from the last century choosing the most savory, time-honored, and traditional recipes of the era. I then refresh them amidst today's current food trends with quality modern ingredients available in this century.
The saltiness of the olives and feta cheese and the acidity of the tomatoes make a refreshingly fruity red wine such as a Beaujolais-Villages the perfect thing to serve.
I've made this a few times. So good and easy to make!
This is delicious and SO easy! I will definitely make it again!
I don't like Feta Cheese, do you think Mozzarella Cheese would be good or what other cheese could I use? Also, would it mess up the recipe to add a little marinated artichoke hearts and a little Sun Dried Tomatoes with Italian Herbs out of the jar. I thought it would look pretty but maybe isn't a good idea. Going to try it tomorrow.
- There’s no need to cut the cherry tomatoes in half, even if they’re on the larger side. They will fully break down in the oven.
- The dish will brown around the sides as the tomatoes and Feta bake. Don’t be tempted to pull the dish from the oven too soon – the tomatoes really need at least 25 minutes in the oven. If things get too dark, lower the temperature a little.
- If you have leftovers, store them in the fridge for up to 3 days. The sauce will dry up a little. I suggest reheating gently in a pot on the stove with a little broth or wine added. OR add the liquid to the leftovers in the casserole dish and bake in the oven at 375°F for about 20 minutes.