Tomatosoupa

Summary
A zesty tomato soup, great with a pasta.

Ingredients

• 1 celery (stalks)
• 1/2 cup of olive oil
• 1 lb pasta
• 1 pinch of salt
• 1 pinch of white sugar
• 3 medium, ripe tomatoes

Directions

• Wash, peel, core and crush the tomatoes.  
• Press the tomatoes through a strainer, removing any course pulp and the seeds. 
• Place the juice in a stock pot with the celery, the sugar, the oil, the salt and enough water.  
• Slowly boil the contents for 20 or so minutes then add your pasta of choice.
• Continue to boil until your noodles are cooked to taste.  
• Remove the celery and serve hot. 

Source: EatGreekTonight

Gemista [ Stuffed Tomates ]

Ingredients

•     10 medium to large tomatoes
•     1 cup butter
•     1 οnίοn
•     250gr (.5 lb) minced meat
•     1/2 cup rice
•     Parsley
•     Salt
•     Pepper

Directions

1. Slice the top of each tomato and remove the innards with a spoon or your hand, keep the pulp in a bowl. (do not throw away the top portions of the tomatoes)

2. Use a sieve to drain the pulp and keep it in a bowl.

3. Use a large baking pan and arange the cleaned tomatoes in it.

4. Finely chop the onion and saute it in a frying pan wiht a bit of butter.

5. Add the minced meat and fry it in the pan for a few minutes while stiring.

6. Add rice, parsley, salt, pepper, and 1 cup of the tomato pulp.

7. Cover the pan and leave over a low heat for 15 minutes

8. Remove pan from heat and let it cool down.

9. Fill each tomato with the filling up to 4/5 of its capacity and cover with its top portion.

10. Add a small portion of butter on top of each tomato.

11. Fill the baking pan with the remaining tomato pulp.

12. Bake ίn medium heat oven for about 90 minutes

Note: It is common practice in Greece to use green peppers for this dish as well. Use the exact same procedure with the only diference being that you use for green peppers instead of tomates. (The filling is still from the tomatoes and not the peppers)

Source: Greekrecipes.gr

Tomatosoupa [ Tomato Soup ]

Ingredients

•     Salt
•     1 stalk celery
•     1/3 cup olive oil
•     1 carrot
•     Chopped parsley
•     1 cup soup pasta (any tiny pasta)
•     1 Onion
•     500gr [1 lb] of tomatoes
•     Pepper

Directions

1. Slice the tomatos to very small slices
2. Slice the carrot to small thin slices.
3. Slice the to small thin onion.
4. Add about 1.5 litres [3 pints] of water in saucepan
5. Add tomatos, onions, carrot and celery.
6. Boil and cook over a medium heat for aprox. 30 minues.
7. Squash tomatoes that have been cooking in the saucepan.
8. Add salt and pepper to your taste
9. Chop parsley and add it to the mix.
10. Add pasta and cook for about 10 minutes. (time may vary according to the past you used)

Produces 5 servings.

Note : Ripe tomatoes are best for this recipe, alternatively you can also use thinly choped canned tomatoes.

Source: Greekrecipes.gr

Tomato & Cucumber Salad

Ingredients

•     5 tomatoes
•     1 large cucumber
•     1/2 cup olive oil
•     Oregano
•     Salt

Directions

1. Wash tomatoes and cut them in wedges.
2. Peel the cucumber and cut in round slices.
3. Place both in a deep bowl and add olive oil, salt and sprinkle some oregano over them.

Source: Greekrecipes.gr

Strapatsada [ Scrambled eggs with fresh tomatoes ]

Ingredients

•     400gr (1 lb) tomatoes (ripe)
•     4 eggs
•     Salt
•     Sugar
•     Olive oil
•     Pepper
•     1/2 cup fresh milk

Directions

1. Chop tomatoes to small pieces and set aside.
2. Beat eggs well and set aside.
3. Add salt and pepper to the egg mix and stir.
4. Add 1/2 a cup of fresh milk to the egg mix and beat well.
5. In a frying pan add the chopped tomatoes, sprinkle a touch of sugar over them and cook for 3-5 minutes over a medium fire while stiring.
6. Once most of the juice form the tomatos has evaporated, add them to the egg mix and stir gently.
7. Add a tablespoon of olive oil in the frying pan and shake it well so that it will cover the whole surface.
8. Pour in the mixture and cook over a low-medium fire stiring the mix with a wooden spoon.
9. Do not allow the mixture to overcook (crisp).
10. Remove from heat and serve hot.

Note: Goes nicely over toasted bread.

Source: Greekrecipes.gr

Tomato and Cucumber Salad - (Agourodomata)

NOTES

Greek : Αγγουροντομάτα
Serves / Yields : 4 persons
Season:Summer,Autumn

 INGREDIENTS

• 4 ripe tomatoes
• 2 large cucumbers
• 0live oil
• oregano
• Vinegar
• Salt

METHOD 

Clean the tomatoes and cut them in wedges. Peel cucumbers and cut them in thin slices. Place them into a bowl. Add olive oil, oregano and salt. Sprinkle vinegar over the salad and serve.


Source: Greek-recipe.com

Greek Tomato Fritters (Tomatokeftedes)

This is a delicious and easy-to-make Greek summer snack. This is a speciality from the island of  Santorini and is especially tasty with Santorini tomatoes. However, I imagine it may be difficult to obtain them if living outside Greece, but the quality of the tomato definitely makes a difference to the taste. You can eat these as a side dish or a meze and are especially delightful with tzatziki and Greek salad.

Ingredients


1 ½ kg ripe tomatoes
1 large onion finely chopped
2 tbsp chopped mint
300g flour
Oil for frying
Salt and pepper to taste


Preparation

Remove the skin, seeds and liquid from the tomatoes and finely chop them.

Place them in a colander and drain any remaining liquid.

Put them in a bowl and add the onion, mint, salt and pepper and mix well.

Add the flour – the mixture above should be approx 800g, for which 300g flour is enough, but if it should be more than 800g, you can add a bit more flour. Mix well.

Heat the oil in a frying pan and then add spoonfuls of the mixture to fry. When one side is done, turn over.

Remove and place on absorbent kitchen paper to drain.

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