Halve the tomatoes lengthwise and chop each half into approx 6 pieces. Lay them out in your baking dish. You want a dish big enough to fit the tomatoes snugly.
Add 1/4 teaspoon of salt and 1 tablespoon olive oil and toss. Roast in the oven for about 45 mins or until they're browned around the edges and halved in size.
In the meantime prep the mushrooms: keeping the stems on, slice through each mushroom lengthwise into thin strips. Add to a large wide pan over high heat.
Cook until the mushrooms let out all their moisture and completely dry out - about 10 mins.
Push them to one side, then add 1 tablespoon of olive oil to the pan to cook the garlic. When the garlic starts to lightly brown, toss the mushrooms and garlic all together. Season with salt. Set aside.
Break the feta up into 4 pieces and tuck them between the tomatoes. Scatter the olives and cooked mushrooms around the dish. Pop it back into the oven for a further 15 mins.
Dot the pesto around the dish and stir it all together when the feta is still hot and melty. Season with chilli flakes and oregano.
Serve hot heaped over crusty sourdough. Also great at room temp or cold from the fridge.
Notes
- Serves 4 as a side.
- Roughly adapted from Jenni Häyrinen.