Baked feta cheese with tomato sauce
An easy tomato sauce topped with a slab of feta cheese and into the oven. Dinner is ready!
Servings: 4 portions
Ingredients
Basic tomato sauce - You will need one third of the tomato sauce for this recipe, freeze the rest and use later.
- 1 large onion chopped
- 3 cloves of garlic minced
- 1 tbsp vegetable oil
- 3 cans of 400g each crushed tomatoes
- 100 ml red lentils
- 200 ml water
- 1 tsp salt
- 2 tbsp oregano
- 1 tsp sugar
- A pinch of white pepper
Oven bake
- 1 block of feta cheese 200g
- 2 tbsp olive oil
- 1 tsp oregano
- 100 gram black olives halved
Side dish
- 100 ml couscous
- 1 tbsp oregano
- 150 ml boiling water
Instructions
- Chop one large onion and mince the garlic.
- Fry the onion and garlic in vegetable oil in a deep pot for about five minutes, until the onion is soft.
- Add the canned tomatoes, lentils and water, give a good stir.
- Add salt, oregano and sugar.
- Bring the sauce to boil, then let simmer under lid 15-20 minutes.
- Taste and add more salt and pepper as needed.
Bake in the oven
- Set the oven to 200 degrees Celsius.
- Spread one third of the tomato sauce in the bottom of an oven safe glass pan and place the brick of feta cheese on top.
- Freeze the rest of the tomato sauce for another night.
- Cut the black olives in halves and spread them on top of the feta cheese.
- Drizzle olive oil and sprinkle oregano on top, before putting in the oven for 20 minutes.
- While the feta bake is in the oven, boil the water for the couscous.
- Mix the couscous and the oregano in a bowl with a lid, pour the boiling water over and put a lid on the bowl and let sit for 15 minutes.
- Fluff it with a fork and add some olive oil if desire.