Baked Tomato, Herbs, And Feta, Tossed Over Pasta

One really cool advantage of having a prolific garden is all the fresh food... daily. Of course, that also means, I need more recipes for the tomato... since i am still getting about a large basket each day. Right now, I am about 3 days ahead of eating the days' harvest.

On the Menu, tonight:
A nice pasta, with fresh baked Tomato. I'll use 3 kinds of tomato:

• Sweetie 100 Cherry Tomato
• White Cherry Tomato
• Cherokee Purple Tomato

1 Pound (450 gr) Penne Regata (or ziti, rigatoni, etc)
1 Pint Sweetie 100 Cherry Tomato (about 475 mililitres)
1 Pint White Cherry Tomato
1 Pint Cherokee Purple Tomato
1 large Onion (I used 4 small ones)
Olive Oil
Greek Oregano (from my garden!)
Basil (you guessed it: ALSO from my garden!)

Garden Fresh Herbs
I grabbed a decent amount of Oregano and Basil from the garden, and roughly tear them, into the big bowl.

Garden Fresh Sweetie 100
These are actually Sunday and Monday's Sweetie 100 tomato. Or what's left of them. About a pint, into the big bowl!

Garden Fresh White Cherry tomato!
These are actually Saturday's White Cherry tomato. or some of them. I have about two bowls a day, still I am picking... Half gets given away to neighbors and friends. About a pint, into the big bowl!

Cherokee Purple tomato
These pink/purple tomato are SO SWEET! I rough diced and added 3 small ones to the Big Bowl. (Don't worry, I picked out that big end, lower left corner)

Red Onion and Red Beard Bunching Onion
The recipe calls for SHALLOT, but I am growing mild bunching onion. Diced up 4 tiny Red Onion and one Red Beard Bunching Onion. They are all very mild. The, toss it into the big bowl! Ignore the Photobombing Green Pepper.

Zest a Lemon
Zest a lemon over the big bowl! Add some olive oil and mix thoroughly!

In a large baking dish, place an 8ounce (225 gram) piece of Feta Cheese, in the center. Pour all the COMBINED tomato and herb, around the Feta. I used a 9x12 baking dish, Any baking dish will do.

Bake in the oven, about 400º F (200ºC) about 45 minutes to an hour, until the Feta is golden brown on top. The tomato should all be popped or melty!

PASTA
While the Tomato/Feta is baking, boil water and add the pasta. When the pasta is done to your liking, strain it, and toss the pasta into the Big Bowl and save about quarter a cup of pasta water. Add the tomato, feta, and water to the bowl of pasta, and combine it all, thoroughly mixing it up.

I serve it with some fresh grated Parmeseano Reggiana, or Pecorino Romano Cheese on top. Let me know when you are nearby and I am happy to host a night at my table!