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"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

FIRECRACKER FETA CHEESE, BASIL, AND TOMATOES Recipe

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This recipe for FIRECRACKER FETA CHEESE, BASIL, AND TOMATOES is from Jerry Cummings Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
12 PLUM TOMATOES OR FRESH HOME GROWN FROM YOUR GARDEN OR YOU NEIGHBORS.
1/2 CUP OLIVE OIL
1 TBS. BALSAMIC VINEGAR
2 TBS SUGAR OR 1 TBS. HONEY (I PREFER HONEY,BETTER FLAVOR)
1 TEAS. WORCESTERSHIRE SAUCE
3 CLOVES OF GARLIC, CRUSHED
HANDFUL DRIED BASIL OR SEVERAL SPRIGS OF FRESH
1 PKG FETA CHEESE OR A LITTLE MORE IF YOU REALLY LIKE IT
PINCH THYME AND ALLSPICE
Directions:
Directions:
This recipe started out as a salad and it's good that way, but I decided to bake it and it makes a great side dish for fish or chicken.
All you do is chop up the tomatoes and put them in a casserole dish.
Now sprinkle the feta cheese over the tomatoes. Combine the
other ingredients in a bowl and nuke for about 30 to 45 seconds to blend the flavors. Just pour the mixture over the tomatoes and cheese
. Place in the oven at 350 for about 30 minutes and it's done.
. Serve this with some French or Italian bread so you can sop up all the juice.

 

 

 

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