Cherry tomatoes are out of season. We all know that. But then there are greenhouses…
In a large terra-cotta dish that I found at the brocante.
Add about a pound of cherry tomatoes.
Whole. Uncut.
Nestled side by side— no stacking, single layer.
Six cloves of garlic, roughly chopped.
A good handful of capers, pinenuts, and
another of pitted olives.
Two plus tablespoons of marjoram—dried or fresh.
Salt, pepper.
A spoonful of smoked paprika.
One celery stalk, finely chopped. A quartered lemon tucked in here and there.
And 300g of feta, crumbled over everything.
Olive oil—drizzled freely.
Into the oven it goes.
200°C.
Twenty minutes, maybe thirty.
You’ll know.
Out it comes, bubbling and fragrant.
A gentle smash to pop the tomates. Carefully, as the juice is hot.
Let it rest five, ten minutes… then stir. creamy textured deliciousness.
Serve it how you like—
tossed with pasta,
spooned over rice,
or simply as it is, with bread to catch every bit.
You won’t have leftovers.
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