Roasted tomatoes with shirimp and feta

5 large tomatoes, cut into eighths - 3 tablespoons olive oil - 2 tablespoons minced garlic - kosher salt and black pepper - 1 ½ pounds medium shrimp, peeled and deveined - ½ cup chopped fresh parsley - 2 tablespoons lemon juice - 1 cup Feta, crumbled - crusty bread, for serving


  1. Heat oven to 450° F. Place the tomatoes in a large baking dish and spoon the olive oil and garlic over them.
  2. Sprinkle with ¾ teaspoon each salt and pepper and toss. Roast on top rack of oven for 20 minutes.
  3. Remove baking dish from oven and stir in the shrimp, parsley, and lemon juice. Sprinkle with the Feta.
  4. Return the dish to oven until the shrimp are cooked through, 10 to 15 minutes. Serve warm with the bread.

Notes & thoughts