SERVES 4

INGREDIENTS

1 jar Canned Ugly Roma Tomatoes
1 (8 oz) block feta
1/2 cup olive oil
4 garlic cloves, thinly sliced
1 tbsp of Chili Spread, optional
sea salt
freshly ground black pepper
2 (15-oz) cans chickpeas, drained and rinsed
3 tbsp fresh chopped herbs (parsley, mint and dill, mixed)

Toasted pita wedges, for serving

PREPARATION

Heat oven to 400°F.

Fully strain jar of Canned Roma Tomatoes over a large bowl. Save juice for another use. After strained, slice tomatoes into 3 pieces each. Set aside.

Place feta in the middle of a 9×13-inch baking dish. Pour olive oil over it and around the pan. Add sliced tomatoes to the olive oil. Sprinkle tomatoes with garlic, sea salt, and some black pepper and toss to coat with oil. Scatter Chili Spread over feta block.

Roast for 15 minutes, until tomatoes begin to release some juices. Add chickpeas to tomatoes, around the feta, plus more salt and pepper, stirring to coat them with the oil. Return pan to the oven and roast for another 15 minutes. The tomatoes and feta should take on a little color at this point. Take out of oven.

Scatter fresh herbs on top and mix everything together. The feta should mix easily at this point.