The look of this baking tin is very “country” and is part of the attraction for me. I love those old enamel oven dishes, which, by the way are the best oven dishes to buy these days.
This is delicious slathered warm over crusty bread as a casual hors d’oeuvres.
This recipe can be made for any quantity, just improvise with the amounts and enjoy!
Serves 4 to 6
1 block of Greek feta (or about 12oz minimum) (Don’t succumb and get the French, as it’s too bland for this dish)
3 large cloves garlic, finely chopped, not crushed
1/2 to 1 tsp (or according to your level of heat tolerance) red chile flakes
11/2 tbsp chopped fresh oregano or marjoram
finely grated zest of 1 lemon
about 24 oz San Marzano plum tomatoes, crushed
4 tbsp good quality extra virgin olive oil
Heat the olive oil and gently saute the garlic for a minutes or so, until fragrant.
Add the chile, oregano or marjoram, lemon zest and crushed plum tomatoes and stir.
If the tomatoes aren’t crushed enough, get a potato masher and press down gently on them to crush them more.
Simmer for a good 40 minutes, like you would a good marinara sauce, until well thickened.
Break the feta into large pieces and put into a 9″ by 13″ baking dish. Pour over the sauce and bake at 375 F for 20 mins or so, until bubbling.
Serve with crusty bread, but let people help themselves from the baking dish. It’s more casual and rustic!