Roasted Tomatoes With Feta

• 9 oz vine-ripened cherry tomatoes, snipped into 4 small bunches
• 6 tbsp olive oil
• 2 tbsp sugar
• 1/3 cup balsamic vinegar
• 2 cloves garlic, thinly sliced
• 2 stems rosemary
• 1 tbsp finely grated lemon peel
• 2 tbsp lemon juice
• 1 can (4 oz) sliced black olives, drained and chopped
• 2 tbsp drained capers
• 7 oz feta, thickly sliced
• None None Baby arugula leaves, to serve

1. Preheat the oven to 300u0b0F. Place tomatoes in a roasting pan. Mix 3 tbsp of the oil with sugar, vinegar and garlic in a small bowl. Drizzle on the tomatoes. Top with rosemary. Roast 20 mins or until tomatoes split.
2. Mix remaining 3 tbsp oil with lemon peel and juice, olives and capers in a large bowl. Stir in 1/2 cup of the tomato juices from pan. Season with salt and pepper.
3. To serve, place feta and arugula on serving plates. Top with tomatoes. Drizzle with dressing.

cherry tomatoes, olive oil, sugar, balsamic vinegar, garlic, rosemary, lemon peel, lemon juice, black olives, capers, feta, arugula

Taken from recipes-plus.com/api/v2.0/recipes/20907 (may not work)