Roast Tomatoes & Whipped Feta Toasts

Method

1. 1
   Preheat the oven to 170°C, gas mark 3. Halve the tomatoes and arrange, cut-side up, in a large baking dish. Nestle in the tomato vines (they add flavour), garlic, oregano sprigs and capers. Drizzle over the oil, then season and roast for 1 hour, basting the tomatoes with the juices halfway through. Set aside to cool – they’re best served warm or at room temperature.
2. 2
   For the whipped feta, pat the feta dry thoroughly on kitchen paper. Put the whole block in a food processor with the yogurt, lemon zest and some freshly ground black pepper. Pulse until you have a thick, smooth spread.
3. 3
   Toast or griddle the sourdough, then spoon over a little of the oily juices from the tomatoes. Spread with the whipped feta, then spoon on the tomatoes (discarding the vines and any thick oregano sprigs).