• Preheat oven to 200 °C (400 °F).

• Place tomatoes in a baking dish. Place feta in the centre of the dish.

• Season with salt and pepper to taste.

• Drizzle with olive oil.

• Bake for 30 minutes.

• Turn the oven to broil. Add garlic and crushed pepper and broil for 5 minutes or until cheese is browned.

• Remove from oven.

• Gently crush tomatoes and crumble feta. Stir gently.

• Add pasta, croutons, arugula and fresh basil leaves. Mix well.

• Serve immediately.

 Chef’s Secret: Adding the garlic and crushed red pepper just before broiling cooks them just enough to flavour the tomato confit and feta. They are even more flavourful and delicious when added at this point.