Due to my inability to get my head around succession planting and the fact that I’ve never produced more than a handful of cherry tomatoes in the past, I was a bit overwhelmed by all of these.
Flipping back in the old trusty food splattered cookbook I found this recipe I used to make often. Perfect for using up that gift that keeps giving.
That’s cherry tomatoes, garlic, feta, a sprig of rosemary and a glug of olive oil. Bake in 180 deg C oven for 20 minutes. To the right in the picture is the perfect one cup couscous pot. One cup of water with a splash of olive oil, bring to the boil, add one cup instant couscous, take off stove and let soak for 1 minute before fluffing up with a fork.
The feta melts to a lovely creamy consistency as it bakes. Once it comes out of the oven, sprinkle with salt, pepper and a squirt of lemon juice. Yass!