Ingredients

• 3 tablespoons canola or vegetable oil
• 3 cups grape or pear tomatoes (preferably a mix of yellow and red), washed and dried
• 4 cloves garlic, sliced thin
• 4 ounces French feta or 3 ounces Greek feta, crumbled
• 1 teaspoon dried oregano
• Pinch cayenne
• Salt and fresh ground pepper
• 2 tablespoons chicken broth

Instructions

1. Watch how to make this recipe.
2. Heat the oil in a large skillet over medium-high heat. Just before it starts to smoke, add the tomatoes (they will pop and sputter). Cook until the tomatoes blister and their skins char, 3 to 4 minutes. Reduce the heat to medium-low, add the garlic, and cook for 1 minute. Turn off the heat and add the feta. Add the oregano and cayenne, and season with salt and pepper. Stir in the broth and serve.