100ml olive oil
1 tsp dried oregano
100g block feta cheese
1) Preheat the oven to 180C.
2) Deseed the tomato then cut into small dice. Finely chop the onion.
3) Heat the olive oil in a saucepan and then sweat the onions in the oil until soft.
4) Add the tomatoes, stir, then add in the oregano. Cook slowly until broken down.
5) Transfer the tomato confit to a small own proof dish. Place the feta on top and bake for ten minutes. Serve in the middle of the table, with bread if desired.