Greek Stuffed Tomatoes

Message Topic Search Topic Options Post Reply Create New Topic Printable Version Translate Topic

A trip through Pelopnnese presents ancient olive oil trees, which grow just about everywhere and craggy mountain slopes, profound in Mani and the great plains of Messinia, to the region´s northern frontier and all along the Corinth Canal on the coast. 

This is a flourishing agricultural province with grapes, lemons, red ripe juicy tomatoes, and the by products of these ingredients. 

This recipe comes from this region ... 

PELOPNNESE GREEK STUFFED TOMATOES ...

12 MEDIUM RIPE RED TOMATOES 
1 tsp. of sugar 
2 cups Greek or Mediterranean Extra Virgin Olive Oil 
2 medium onions, finely chopped 
1 kilo of fresh cod fish or frozen or salt cod ( if using frozen thaw thoroughly ); if using salt cod, soak in cold water 48 hours with 3 water changes 
2 tsp. tomato paste 
1 / 2 cup Rice ( can use par boiled )
6 lemon verbena leaves finely chopped 
grated zest 2 lemons or limes 
salt and freshly ground black pepper
300 Ml. chicken broth homemade
400 Ml. tomato concasse pureèd in blender 

1) firstly, wash the tomatoes and slice off the crowns which shall be used as lids ( covers )

2) Now carefully spoon out the pulp and seeds of each tomato

3) discard the seeds and finely slice the pulp

4) sprinkle the interior of the tomatoes with a little sugar and invert onto a pan and leave to drain

5) Heat half the Evoo in a large skillet and sauté the onion ( one can use scallion, green spring onion, shallot or leek if preferred )  and sauté until tender 

6) add the cod fish  to the onion and raise heat a bit; and golden on each side lightly

7) add the tomato paste, the rice, the verbena and the citrus zest and season with salt and freshly ground black pepper and reduce heat and simmer 6 to 7 minutes

8) remove the mixture from the heat and cool slightly and fill the tomatoes with the cod mixture and flake the cod into small pieces, removing the skin and any bones prior to stuffing 

9) place in an oven casserole or earthenware and add the remaining Evoo and the chicken broth and tomato concasse and simmer for 30 mins. in oven at 325 degrees farenheit 

10) let cool for 10 mins. and serve ... with pita or flatbread or foccaccia with fresh herbs and a glass of white sparkling wine ... 

Enjoy; very lovely.
Margi. 

Author	Message Topic Search Topic Options Post Reply Create New Topic Printable Version Translate Topic
Margi Cintrano Members Profile Send Private Message Find Members Posts Add to Buddy List Master Chef Joined: 03 February 2012 Location: Spain Status: Offline Points: 6362	Post Options Post Reply Quote Margi Cintrano Report Post Thanks(0) Quote Reply Topic: Greek Stuffed Tomatoes Posted: 21 March 2013 at 11:04
	A trip through Pelopnnese presents ancient olive oil trees, which grow just about everywhere and craggy mountain slopes, profound in Mani and the great plains of Messinia, to the region´s northern frontier and all along the Corinth Canal on the coast. This is a flourishing agricultural province with grapes, lemons, red ripe juicy tomatoes, and the by products of these ingredients. This recipe comes from this region ... PELOPNNESE GREEK STUFFED TOMATOES ... 12 MEDIUM RIPE RED TOMATOES 1 tsp. of sugar 2 cups Greek or Mediterranean Extra Virgin Olive Oil 2 medium onions, finely chopped 1 kilo of fresh cod fish or frozen or salt cod ( if using frozen thaw thoroughly ); if using salt cod, soak in cold water 48 hours with 3 water changes 2 tsp. tomato paste 1 / 2 cup Rice ( can use par boiled ) 6 lemon verbena leaves finely chopped grated zest 2 lemons or limes salt and freshly ground black pepper 300 Ml. chicken broth homemade 400 Ml. tomato concasse pureèd in blender 1) firstly, wash the tomatoes and slice off the crowns which shall be used as lids ( covers ) 2) Now carefully spoon out the pulp and seeds of each tomato 3) discard the seeds and finely slice the pulp 4) sprinkle the interior of the tomatoes with a little sugar and invert onto a pan and leave to drain 5) Heat half the Evoo in a large skillet and sauté the onion ( one can use scallion, green spring onion, shallot or leek if preferred ) and sauté until tender 6) add the cod fish to the onion and raise heat a bit; and golden on each side lightly 7) add the tomato paste, the rice, the verbena and the citrus zest and season with salt and freshly ground black pepper and reduce heat and simmer 6 to 7 minutes 8) remove the mixture from the heat and cool slightly and fill the tomatoes with the cod mixture and flake the cod into small pieces, removing the skin and any bones prior to stuffing 9) place in an oven casserole or earthenware and add the remaining Evoo and the chicken broth and tomato concasse and simmer for 30 mins. in oven at 325 degrees farenheit 10) let cool for 10 mins. and serve ... with pita or flatbread or foccaccia with fresh herbs and a glass of white sparkling wine ... Enjoy; very lovely. Margi.
	Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.

Sponsored Links

Souvlaki Members Profile Send Private Message Find Members Posts Visit Members Homepage Add to Buddy List Cook's Assistant Joined: 26 September 2012 Location: Greece Status: Offline Points: 66	Post Options Post Reply Quote Souvlaki Report Post Thanks(0) Quote Reply Posted: 22 March 2013 at 07:22
	This dish sounds so delicious. I have never cooked stuffed tomatoes using fish. I often stuff them with rice and fresh dill...or rice and minced meat. I serve them as an appetizer fresh and stuffed with cooked couscous, fresh dill and feta cheese. The fact is that I am going to serve Fried Cod and Skordalia this Monday (25th March Evangelismos or Annuciation of Virgin Mary and the revolution of 1821 against the Turks.) So I will leave some of the salted cod in the freezer and cook this dish one evening. Thank you for sharing Margi.

Margi Cintrano Members Profile Send Private Message Find Members Posts Add to Buddy List Master Chef Joined: 03 February 2012 Location: Spain Status: Offline Points: 6362	Post Options Post Reply Quote Margi Cintrano Report Post Thanks(0) Quote Reply Posted: 22 March 2013 at 08:46
	Souvlaki. Firstly; thank you .. I love stuffed red ripe yet firm ( not to fall apart when baked ) tomatoes with fresh or salt cod. Thanks so much .. They create a gorgeous dish ... I also love stuffed red bells ... I bake mine in earthenware clay casseroles ... I believe u and ur family shall too. Happy Easter Tee; This is wonderful for this Lent season too ! ABRACCHIOS, ABRAZOS, Margaux.
	Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.