Preheat your oven to 425”F.If using heirloom tomatoes cut them into 3/4 inch pieces or so. If using cherry tomatoes they can be left whole or sliced in half. 2.5 lb cherry or heirloom tomatoes
Add the tomatoes to a large roasting dish and give them a good toss together with the garlic, thyme, rosemary, olive oil and sea salt.
2.5 lb cherry or heirloom tomatoes, 8 cloves garlic, 10 sprigs fresh thyme, 1 sprig rosemary, 1.5 Tbsp olive oil, 1 tsp sea salt
Cook in the preheated oven for 40 minutes or so until the tomatoes burst and release their juices. Give everything a good toss halfway. Discard the herbs and garlic.
Cook the Couscous
Bring a medium pot of water to a rapid boil and season generously with sea salt. (Yes the water should taste like sea water).
Add the couscous and boil for 14 to 16 minutes until al dente or according to directions on the package. Drain in a collander. (Note - The Sardinian fregola I used was perfect in 15 minutes but other varieties will have different cooking times so make sure to always check the package).
1.5 cups fregola or pearl couscous
Add the cooked fregola couscous to the pan with the burst tomatoes and combine. Taste and adjust seasonings with salt, pepper and a squeeze of fresh lemon to brighten things up. Serve as is garnished with fresh basil or chives or sprinkle with vegan feta for some Mediterranean flair.
1.5 cups fregola or pearl couscous, 2.5 lb cherry or heirloom tomatoes, 1/2 cup Vegan feta, 1/2 lemon