Caramelized Tomatoes with Halloumi

• 1 kg cherry tomatoes
• 1 small Florina pepper, cut into rings
• 4 tablespoons olive oil
• 3 cloves garlic, minced
• 1 teaspoon salt
• 1/3 teaspoon black pepper
• 7-8 sprigs fresh thyme
• 2 packages (2x200g) halloumi
• 6 tablespoons epsima (grape molasses)
• a few chili flakes (optional)
• fresh basil

For serving

• toasted village bread

1. Place the cherry tomatoes and Florina pepper in a baking dish. Add the olive oil, garlic, salt, pepper, and thyme, then stir gently.
2. Cut the halloumi in half. Dip it slightly into the sauce from the baking dish to coat it with the oil and aromatics, then place it in the center of the dish with the cherry tomatoes arranged around it.
3. Bake in a preheated oven at 200°C for about 30-35 minutes, until the cherry tomatoes are caramelized, their juices have thickened, and the halloumi has turned golden. Once you remove the baking dish from the oven, drizzle with the epsima (grape molasses) and add fresh basil and a few chili flakes. Serve warm with toasted village bread.