Tomato and Feta Stacks

Living in New England I enjoy the changing of the seasons, something that isn't as dramatic in Hawaii. While I don't care for the winter I hold on to the promise of summer and its bounty of fresh fruit and vegetables. At this time of the year it's hard to limit my purchases at the farmer's market but no mater what, I always have room for fresh tomatoes.


I love eating heirloom varieties raw in salads. It's where you can most appreciate the differences in flavor and texture. They also make a dramatic presentation.


I equally enjoy hothouse tomatoes (early summer) and field tomatoes (mid to late summer). There is nothing like a summer tomato. Unlike tomatoes you find in the grocery store in the middle of winter, summer tomatoes smell like tomatoes. You just know they will have great flavor and texture.

I learned a super simple recipe from a friend to use the bounty of field tomatoes. It involves just a few ingredients plus salt and pepper - tomatoes, feta, garlic, olive oil, crushed red pepper, and thyme.


Everything is assembled in foil packets and baked in the oven.



The tomato and feta stacks are served in a dish that will hold the juices created during the cooking process. Grilled or toasted bread is served along side to sop up the juices.


On a 95 degree day I will opt for a fresh tomato salad but on other days when I can have the oven on for a short time, this is a great summer dish.

Tomato and Feta Stacks

4 large tomatoes
8 ounces feta (preferably not crumbled)
1 small bunch of fresh thyme sprigs
3 cloves garlic, minced
Olive oil
Salt, pepper and crushed red pepper, to taste

Preheat oven to 350° F.

Remove the stems and any hard parts around the stem of the tomatoes. Slice the tomatoes into ½" slices.

Slices the feta into ¼" slices.

On a piece of foil approximately 12" x 16" place three slices of tomatoes in a row. Top each tomato slice with a slice of feta, and then top with another piece of tomato. Sprinkle with chopped garlic, salt, pepper and crushed red pepper. Place 3-4 sprigs of thyme around the tomato stacks and then drizzle with some olive oil. Seal the foil packets and place on a baking sheet. Continue with remaining tomatoes and feta.

Place in the oven and bake for 30 minutes. Remove tomato stacks from the foil packets and drizzle with juices. Serve with grilled or toasted bread.

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