Mediterranean Baked Feta

I made a variation of this recipe to accompany a Mexican meal. I substituted queso fresco for the feta and topped it only with the tomatoes, garlic, oregano, olive oil, and some cilantro in place of the parsley. I served it with tortilla chips.

A yummy warm appetizer. I prepared this last summer, when the recipe was posted on smitten kitchen, reviewed here. I loved it in the summer, and I wanted to try it with tomatoes I roasted last summer. It was still quite good, but not as pretty as when prepared with fresh tomatoes.