what you'll need:
2 tablespoons olive oil
1 tablespoon butter
3-4 cloves garlic, roughly chopped
1 shallot, thinly sliced
2 lbs multicolored grape tomatoes
2 strips bacon, roughly chopped
6 oz container crumbled feta cheese
2 tablespoons honey
1 tablespoon fresh thyme
1 tablespoon fresh rosemary
1 teaspoons Diamond Crystal kosher salt (or 1/2 teaspoon table salt)
2 tablespoons half & half
yields: 4 servings
total cook time: 30 minutes
instructions:
Heat olive oil and butter in a medium to large cast iron or stainless steel pan until sizzling. Add garlic, shallot, and whole grape tomatoes. Allow tomatoes to soften and blister before stirring. After about 5 minutes, add raw bacon.
Once tomatoes are mostly softened through (about 7-10 minutes), use the back of a wooden spoon to carefully crush each tomato so that the juices are released. I highly recommend wearing an apron during this step! (My tomato-stained shirts and I speak from experience)
With the tomatoes crushed, the dish should be largely liquid at this point. Add feta cheese, honey, thyme, salt, and heavy cream. Continue to stir and taste for additional seasoning as needed.
Once everything has cooked together nicely and is fragrant, it is ready to be served. I like to coat half slices of sourdough bread with olive oil, toast in a heated pan, and then dip straight into the tomato dish.
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