Slow-roasted tomato strapatsada with feta

Method

1. Heat the oven to 140°C/120°C fan/gas 1. Halve 14 of the tomatoes horizontally and put cut-side up in a roasting tin. Put a slice of garlic on each tomato, then sprinkle with the oregano and oil. Season well with salt and pepper, then roast in the oven for 1½ hours until soft and just caramelised (see Make Ahead).
2. When ready to make the strapatsada, put a large frying pan on a low-medium heat and drizzle in a little olive oil. Add the sliced onion with a splash of red wine vinegar and cook, stirring, for 10 minutes, then coarsely grate in the remaining tomato, discarding the skin. Cook for 5 more minutes until softened, then add the slow-roasted tomatoes to the pan too.
3. Whisk the eggs in a jug, season well with salt and black pepper, pour into the pan and scramble gently into the onion tomato mixture.
4. Meanwhile, put the rocket in a large bowl, add the feta and basil leaves, season well and drizzle in the lemon juice. Griddle the pitta breads.
5. Plate up the warm pitta breads and top each with the tomato/eggs. Sprinkle over the feta mixture and aleppo pepper, then serve.