Preparation

1. For the roasted marinated tomatoes: Heat a medium sized oven-safe sauté pan over medium high heat. Add olive oil and tomatoes, and swirl to coat. Continue sautéing over medium-high heat, swirling regularly until all tomatoes have vented and are sizzling well. Reduce heat to medium and add salt, pepper, and herbes de Provence. Keep the sauté process going until all tomatoes are soft to the touch.

2. Turn on your oven broiler (to high if you have multiple settings) and place a rack within 20 cm (8 inches) of broiler flame. Using a rubber spatula or large serving spoon, gently flatten/smash about half the tomatoes, and swirl/stir until the tomato juices and tomatoes are evenly distributed. Drizzle balsamic vinegar over tomatoes and stir to combine.

3. Remove from stove burner and place under the broiler until some of the tomatoes that were not flattened begin to brown, 5 to 7 minutes. Remove from the broiler and set aside while you prepare the whipped feta.

4. For the whipped feta: Combine all ingredients in a food processor. Pulse repeatedly until all ingredients are combined and the mixture is mostly smooth with only tiny grains of cheese visible; the consistency should be spreadable. If you find it too thick, add olive oil 2.5 ml (½ teaspoon) at a time and pulse until combined and consistency is perfect. Transfer to a round, square, or rectangular serving dish leaving a well in the center with room for roasted marinated tomatoes. Arrange the tomatoes in the well. Drizzle oil from tomatoes across the dip, and sprinkle black pepper over the top. Serve with toasted French baguette rounds, fresh or toasted pita bread, or corn chips.