Nice, Colleen. I haven't tried it yet but thought it looked interesting. I have trouble finding nice tomatoes this time of year though. The last I bought that were really, really good was Trader Joe's and the closest is an hour away. It's snowing ;0)

Hmm. The only thing I've tried from TikTok is the garbage bag "hack" and it didn't work worth a darn and was about 3 times as much work as just shaking out the bag, LOL.

I'm glad you enjoyed your pasta, Colleen, sometimes you just need something quick and easy after a long day at work!

Annie

Thanks for posting your experience. Your success makes it more likely that I might try the recipe.

I suppose it's summer for you while we're freezing🌧😱😁

Our tomatoes are awful at the moment. I hope I remember this in summertime.

Yes, but we've been having 40C+ heat and bushfires, so it's not all beer and skittles here either :-)

I am to have oral surgery next week to remove a cracked tooth, so I plan to make this while I am on the soft food diet. I won't add any meat as that could be a problem, but next time, if I like it, I will probably jazz it up.

The other night I tried the recipe that was shared on the other thread and I'm definitely going to make it again and plan to cut back on the oil - made it a bit hard to digest, IMO. It was very tasty, tho. I used campanelle pasta, green onions, fresh marjoram and oregano and cubed regular tomatoes because that's what I have. Seems like good recipe to play around with.

I didn't need any extra water - probably because the tomatoes released a lot of juice.

I like that idea of adding olives...

I also tried it tonight. I used 7 oz of feta because the real greek stuff came in bricks of that size. I modified the recipe by using red onion (not shallot) and added some broccoli at the end. I used fresh basil at the end because that is what I had on hand. I used a 9x13 roasting pan to roast the mixture but had to lightly mash the tomatoes and added hot pasta water to make the feta more creamy. I then added the pasta, broccoli and chiffonade basil. I found it a very rich dish, however, even with the broccoli to break up the richness. I might boost the pasta up to 12 oz the next time (I used penne) and lighten up on the oil as the sauce ratio is pretty high. I think the basic ingredients of feta, tomato, garlic, onion/shallot and oil could be adulterated in any direction by adding meat and/or veg and changing the herb mix.

I made a version recently and liked it a lot. It does seem very rich. I made it with just over half the feta recommended and twice the pasta. I freeze batches of roasted tomatoes, peppers, onions and garlic in the fall. I used that mixed with some frozen tomatoes. I roasted the tomatoes and mix for awhile first because frozen tomatoes are so watery. For basil I had some mixed with olive oil in the freezer. The feta tang goes well with tomatoes.

Next time I shopped I bought more feta and a package of cherry tomatoes. So I hope to make it again. Though some of the feta already went into some spinach pies which disappeared quickly with requests for more.

I think the next time I make it, I will use only 1/3 cup olive oil.

And now I see there's a recipe for making it into a tomato/feta dip, instead of adding pasta...

https://www.eatthis.com/news-cherry-tomato-baked-feta-dip-recipe/

Yeah, my first reaction upon reading the recipe was that 1/2 cup of EVOO is A LOT of oil. I would think 1/3 cup max.

Washington Post's food writer tried the recipe also and liked it. They said Greek feta is best as it melts more smoothly.

However, there is a brand of cow's milk feta, Athenos, in many major markets. It's a division of Kraft Foods and is made in Wisconsin. If you can find their traditional (uncrumbled, not low-fat) block feta, it melts very smoothly and has good flavor.

When we can get true fresh feta in brine, we prefer the Bulgarian. But of the commercial brands, we like the Athenos better than the Odyssey. YMMV, of course.

You want something like this:

but not this: