The Oven is Dead. An Update on My One Pan Feta Cheese Dish


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 ...

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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At Home and Away: The Oven is Dead. An Update on My One Pan Feta Cheese Dish
The Oven is Dead. An Update on My One Pan Feta Cheese Dish
At Home and Away
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