For the Greek tomatoes, wash the tomatoes, dry them, cut them in half crosswise and place them in a perforated cooking container with the cut side facing up.
Peel the garlic cloves, chop them very finely or put them through a garlic press and spread them on the cut side of the tomatoes. Season with salt and pepper.
Rinse basil under running water, finely pluck leaves, chop finely and spread on tomato halves.
Cut the feta cheese into pieces, place on top of the tomatoes and put the perforated cooking container into the cooking chamber. (at 100°C for 4 minutes)
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