Posted on 06 April 2011 by tomatocasual.com
By David Harbilas
I feel like I should know more about Greek cuisine, since my father was raised by Greek immigrants and spoke the language fluently.
Sadly, I know little more than dolmades, keftides, and spanekopita.
But chefs often “think” in flavors, and though I do not know if this dish has any basis in traditional Greek cooking I do know that the flavors are unmistakably Greek and dependent on tomatoes.
The best, ripest tomatoes work well in this sauce, and if none are available then less than ripe tomatoes that have been roasted and pureed will do.
Posted on 04 April 2011 by tomatocasual.com
By David Harbilas
I will admit that I am not a fan of the mace-like family of spices.
They seem more bitter than sweet, a flavor often not friendly to many people’s sense of taste, and they seem better suited to desserts than savory entrees.
Yet the Greeks have a long history of using spices like cinnamon and allspice in sparing amounts with great success.
The one preparation I am sure it would work well with is lamb, especially shoulder chops that have been braised in a sauce like this one. The sweet-gamy flavor of lamb lends itself to those slightly bitter flavors.
Makes about 8 cups of sauce
Posted on 10 April 2008 by tomatocasual.com
By Michelle Fabio
In Santorini, Greece, among the volcanic ash and dramatic white villages overlooking the deep blue Aegean Sea, you will also find one of the most revered tomatoes on the planet–the Santorini cherry tomato.
Aside from tasting wonderful, these tomatoes have been found to have more Vitamin C than an average tomato and more lycopene than any fruit or vegetable.
Rather appropriately, this tiny tasty tomato Read the rest of this entry »