Alright, listen up, if you’re looking to make something that tastes like it belongs on a five-star menu but with the simplicity of a Sunday afternoon, this little concoction will do the trick. Start by grabbing some cherry tomatoes. I’m talking about those plump, juicy little bursts of sunshine. Cut them in half like you’re prepping for a tomato-loving marathon and toss them into a deep casserole dish.
Now, the herb situation—pick what speaks to you. For me, it’s marjoram. Why? Because marjoram reminds me of Annie, and the scent makes my heart sing. But you do you. Oregano, thyme, basil—whatever makes your mouth happy. Throw those bad boys in there. Oh, and don’t forget garlic. No need to go chopping it, just toss a few cloves in whole. Trust me, they’ll work their magic.
Then, grab some pine nuts and capers. Feel free to pretend you’re a culinary genius as you toss them in like you’re on a cooking show. Now, the feta cheese—get a nice chunk and break it into pieces. Crumble it in there. Don’t be shy.
Cover the whole thing in a generous drizzle of olive oil (the more, the better), and season it with salt, pepper, and some lemon rind. Get your hands dirty. Yes, you heard me. Toss it all together, let your hands get slick with olive oil. It’s like a mini spa day for your fingers.
Pop that dish into a 400-degree oven for about 15 minutes. Give it a good stir and toss it back into the oven for another 30 minutes. You’re aiming for those tomatoes to get blistering brown, like they’ve been sunbathing in the Bahamas. That’s when you know you are on your something. The tomatoes will be all caramelized and delicious, just begging for you to dig in.
Now, while that’s doing its magic, grill some bread, boil pasta, or whip up some rice. Whatever your carb-loving heart desires. Once the casserole comes out, stir it up.
You’ve got yourself a dish that can stand on its own as an appetizer, or a main event. You can spoon it into your mouth, mix it all up, or even turn it into a sauce if you’re feeling extra.
I’ll show you a picture of the final product but usually it’s on the table and gone before I can even grab my camera.
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