Ingredients (As needed)

For the tomato sauce

• Olive oil
• A shallot, minced
• Leaves of a sprig of thyme
• A small garlic clove, thinly sliced
• 2 cups strained roasted tomatoes, (thawed, if frozen)
• Sea salt, to taste

And the cheese

• Halloumi cheese (I use my homemade Halloumi which I make with half goat milk and half cow milk; all the details, including a link to the recipe, are in the post referenced; if I could find some sheep milk, I would use it)

Instructions

How to prepare the tomato sauce

In a small saucepan, warm up a bit of olive oil, then add the shallot and thyme. Cook gently for a few minutes, then add the garlic. Cook for a couple of minutes, then add the tomatoes. Bring to a simmer and cook for 7-8 minutes. Adjust salt, to taste.

Note that this recipe makes more sauce than you need to accompany Halloumi (unless you have a large party), but once you have the sauce ready, you’ll find ways of using it (including as dressing for some homemade pasta).

How to put it all together

Distribute some tomato sauce on the bottom of a skillet. The amount of tomato sauce and the size of the skillet depend on how many slices of Halloumi you are preparing. Warm up tomato sauce slightly over low heat.

Cut Halloumi into 1/4-inch slices and place them in the skillet. After a few minutes, when the Halloumi has softened and the sauce is simmering, flip the slices and, with a spoon, place some of the tomato sauce over them. Make sure the sauce is hot but does not dry out due to evaporation. After a few minutes, take the skillet off the heat.

Place Halloumi slices on plates and distribute tomato sauce over them. Serve immediately with some bread that is good for scooping up the sauce at the end.

Go to the full post on Halloumi col sugo / Halloumi with tomato sauce