Slow-Roasted Coeur de Bœuf Tomatoes with Garlic, Thyme & Whipped Feta

Slow-roasted Coeur de Bœuf tomatoes with whipped feta and fresh herbs.

Slow-Roasted Coeur de Bœuf Tomatoes with Garlic, Thyme & Whipped Feta

This Slow-Roasted Coeur de Bœuf Tomatoes with Whipped Feta recipe is a simple yet elegant Mediterranean-inspired dish that celebrates the natural sweetness and meaty texture of premium Coeur de Bœuf tomatoes. Gently roasted with garlic, olive oil and fresh herbs, the tomatoes become rich and jammy, perfectly balanced by creamy whipped feta and a drizzle of extra virgin olive oil. Ideal as a starter, side dish or sharing plate, this recipe delivers big flavour with minimal effort and is perfect for entertaining or relaxed dining. Made using Fresh Coeur de Bœuf Tomatoes available from Nicol Retailer Limited, it’s a dish that proves great ingredients speak for themselves.

Course Antipasti, Light Main Course, Sharing Plate, Side Dish, Starter

Cuisine Italian, Mediterranean, Vegetarian

Diet Vegetarian

Keyword Coeur de Bœuf tomato recipe, Mediterranean tomato dish, roasted Coeur de Bœuf tomatoes, vegetarian starter recipe, Whipped feta recipe

Prep Time 10

Cook Time 40

Servings People

Ingredients

For the whipped feta:

200 g feta cheese
3 tbsp Greek yoghurt
1 tbsp olive oil
Zest of ½ lemon
Black pepper

To serve

Instructions

Roast the Tomatoes:

Preheat the oven to 160°C / 140°C fan / Gas Mark 3.
Arrange tomato halves cut-side up in a roasting dish.
Drizzle generously with olive oil, add garlic and thyme.
Season with salt, pepper and chilli flakes if using.
Roast slowly for 35–40 minutes until soft, jammy and slightly caramelised.

Make the Whipped Feta

Add feta, yoghurt, olive oil and lemon zest to a blender or food processor.
Blend until smooth and creamy.
Taste and season with black pepper.

Assemble & Serve

Spoon the whipped feta onto a serving plate or shallow bowl.
Top with the warm roasted Coeur de Bœuf tomatoes and garlic.
Finish with fresh herbs and a drizzle of olive oil.
Serve with warm bread for scooping.

Notes

This slow-roasted Coeur de Bœuf tomato recipe is designed to highlight the naturally sweet, meaty texture of premium tomatoes. Roasting at a low temperature allows the tomatoes to soften and caramelise without losing their shape, intensifying flavour while keeping the dish light and balanced. For best results, use ripe Coeur de Bœuf tomatoes and add the whipped feta just before serving to maintain its creamy texture. This recipe works beautifully as a starter, side dish or sharing plate and is easily adaptable for gluten-free or lower-salt diets with simple adjustments.

Nutrition