The oven is dead
This is an update on the My One Pan Feta Cheese Dish
The oven is dead. It is only 47 years old, and I know my grandmother's wood stove oven on the farm in Canada lasted longer than that, but those new fangled things called thermostats on a gas stove don't last forever.
Fortunately we have a natural gas Weber grill in our courtyard. It has three burners, each with a separate control valve. This allows me to have a "cool" 350 degree oven heat for my banana bread, or blast it to 666 degrees for my pizzas. But for the feta cheese dish, I have been using a heavy sauce pan with a lid. Cooking the sauce at the lowest heat possible until it looks done. The slow cooking produces a nice aroma in the kitchen and smells like you are working really hard on a culinary masterpiece.
I have been harvesting at least 2 pounds of cherry tomatoes from the five Burpee Sweet 100 plants I have on the back patio. I have been very saucy, trying to keep up with the supply.
I used 630 grams of tomatoes for the sauce recipe.
The completed sauce will rest in the freezer until we need it.
This super easy to make and I am sure it will taste garden fresh for months to come. The recipe can be found here: My One Pan Feta Cheese Dish
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