The Modern Tagine Cookbook: Delicious recipes for Moroccan one-pot meals by Ghillie Basan

Author:Ghillie Basan [Ghillie Basan]
Language: eng
Format: epub
Published: 0101-01-01T00:00:00+00:00

Roasted cherry tomato tagine with feta and preserved lemon

Simple and tasty, this tagine offers a great way of cooking cherry or baby plum tomatoes. It can be served as a snack with flatbreads or chunks of crusty bread, or as an accompaniment to grilled and roasted dishes. It is also delicious without the feta, so vegans can enjoy this dish too.

450 g/1 lb. cherry tomatoes

2 tablespoons olive or argan oil

4 garlic cloves, halved and smashed

1 teaspoon sugar

1–2 teaspoons finely chopped dried or fresh chillies/chiles

1–2 teaspoons dried oregano

1 preserved lemon (see page 13), finely chopped

sea salt

120 g/4 oz. feta cheese

SERVES 4

Preheat the oven to 200°C (400°F) Gas 6.

Tip the cherry tomatoes into the base of a tagine or into a heavy-based casserole and drizzle with the oil. Scatter the smashed garlic around the tomatoes, then sprinkle the sugar, chillies/chiles and nearly all of the oregano over the top. Give the tagine a good shake, then place it in the preheated oven for 20–25 minutes, until the tomato skins begin to buckle.

Remove the tagine from the oven and toss in half of the preserved lemon. Season with salt, sprinkle the rest of the oregano over the top and pop the tagine back in the oven for 5–10 minutes.

Crumble the feta over the top and garnish with the remaining preserved lemon before serving.

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