Greek Style Plum Tomatoes Recipes

GREEK TOMATOES

Steps:

• Arrange tomato and onion slices on a plate. Sprinkle with the feta cheese, parsley, salt and pepper. Drizzle with oil. Cover and refrigerate for 15 minutes.

GREEK-STYLE FRESH TOMATO SAUCE

Steps:

• Bring a large pot of salted water to a boil for the pasta.
• Heat the EVOO in a large skillet or pot with a tight-fitting lid over medium to medium-high heat. Melt the butter into the oil. When the butter begins to foam, add the oregano, garlic and onions and cook until softened, about 5 minutes. Add the wine and cook for 1 minute. Add the tomatoes and season with salt and pepper. Cover and cook until the tomatoes have burst and the sauce is thickened, 12 to 15 minutes.
• Meanwhile, add the pasta to the boiling water and cook until al dente. Reserve 1/2 cup of the cooking liquid, then drain the pasta.
• Stir the sauce, then add the feta and cook until melted, about 1 minute. Add the pasta and the reserved cooking liquid and toss to combine, 1 to 2 minutes. Top with the mint and parsley, and serve.

SLOW-ROASTED PLUM TOMATOES

Steps:

• Preheat the oven to 275 degrees F (135 degrees C).
• Mix together onion, garlic, rosemary, thyme, parsley, and basil in an 8-inch square baking pan; spread evenly in the bottom of the pan. Place tomatoes, cut-sides down, on top of the onion mixture. Drizzle olive oil on top. Sprinkle with sugar and season with salt and pepper.
• Roast in the preheated oven until tomatoes have started to collapse and are browning around the edges, about 2 1/2 hours.

ROASTED PLUMS WITH GREEK YOGURT

Steps:

• Heat oven to 375°F. Line a baking sheet with parchment paper. Place plums cut side up on sheet, brush with butter and sprinkle with sugar. Bake until soft and some juices run off, about 15 minutes. Divide among 4 bowls, top each with 2 tablespoons yogurt, sprinkle with nuts and drizzle with honey.

KIDS' PASTA SALAD

Steps:

• Fill a medium saucepan with hot water from the tap until it's three-quarters full. Set the pan on the hob. Season the water with a pinch of salt, then turn the heat to medium-high - the water should start to boil after a minute or so. Slowly tip the pasta into the boiling water - do this carefully, as any splashes could burn your skin.
• Holding the handle of the saucepan with one hand (use a cloth if it's hot), carefully stir the pasta with a long wooden spoon in the other hand - this will prevent the pasta from sticking together. Set a timer for 10 mins. Stir the pasta every minute or so, and keep checking the heat to make sure the water is gently boiling while the timer counts down.
• While the pasta cooks, measure 3 tbsp extra virgin olive oil, 1 tbsp red wine vinegar and 1 tsp dried oregano into a mixing bowl. Season with some salt and black pepper, and mix well - this will make a zingy dressing for the pasta.
• When the timer beeps, it's time to check if the pasta is cooked. To do this, scoop one piece of pasta out of the boiling water using the wooden spoon, tip it onto a plate and leave it to cool slightly. Taste the pasta: if it's soft, it's cooked through, but if it's still a little hard in the middle, it needs to cook for a bit longer. Set the timer for another 2 mins, then check again.
• Place a large colander or sieve in the sink. When the pasta is cooked, turn off the heat and, using two hands, carefully carry the saucepan over to the sink and tip the pasta into the colander to drain away the hot water. Leave to cool for a few minutes in the colander, then tip the pasta into the mixing bowl with the dressing. Mix together until the pasta is coated in the dressing.
• Put a chopping board on a work surface. Cut the cherry tomatoes in half by pinching each one between your thumb and index finger, and carefully slicing through the middle of the tomato with a small serrated knife. Slice the pitted olives in the same way, then tip all the tomatoes and olives into the pasta.
• Put the cucumber on the chopping board and cut it in half lengthways. Lay the two halves on the board cut-side down, so they don't roll around. Cut each piece in half again, so you have four long, chunky pieces. Cut across the cucumber pieces in the other direction so you end up with small cucumber triangles. Tip these into the bowl with the pasta, tomatoes and olives.
• Put the onion on the board and hold it securely. Cut off the pointy end, then cut the onion in half through the root end. Peel away the papery outer layers until you're left with just the shiny onion underneath. Lay each onion half on the board, cut-side down so it doesn't roll around. Holding onto the root end, carefully slice the halves into half-moon shapes, as thinly as you can. Stop when you get to the root. Tip the onions into the bowl.
• Crumble the feta cheese into small pieces over the bowl, then gently mix everything together until well combined. Eat straightaway, or chill for up to a day before eating.

OVEN ROASTED PLUM TOMATOES

Steps:

• Set oven to 375 degrees.
• Prepare an 11 x 7-inch glass baking dish.
• Core the inside of the tomatoes.
• Cut in half lenghwise.
• Place in a bowl.
• Add in basil, olive oil, salt and pepper; toss to coast well.
• Arrange the tomatoes in the baking dish (cut-side up) and bake for about 1 hour, or until softened to desired texture.
• If desired, sprinkle with grated Parmesan cheese before serving.
• Delicious!

GREEK STUFFED TOMATOES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Slice tomatoes in half, scoop out seeds, and place in a baking dish sliced-side up. Sprinkle with and salt and pepper . Bake for 5 minutes. Remove tomatoes from oven, drizzle with olive oil, and bake an additional 10 minutes.
• While baking tomatoes, mix together cucumber, yogurt, olives, basil, and sugar. Stir in feta cheese. Season to taste with salt and pepper.
• Remove tomatoes from oven, fill with cucumber mixture, and sprinkle with parsley. Serve immediately.

ROASTED PLUM TOMATOES

Steps:

• Preheat oven to 425 degrees. Place tomatoes on a rimmed baking sheet; toss with oil, thyme, salt, and pepper until coated. Arrange in a single layer, cut sides up. Bake until soft, about 30 minutes.

GREEK STYLE PLUM TOMATOES

Steps:

• On a large serving platter, arrange sliced tomatoes.
• Sprinkle onion, cheese and sliced olives over tomatoes.
• In a small mixing bowl, whisk together Kalamata olive brine, lemon juice, red pepper flakes and olive oil until well mixed.
• Drizzle mixture over platter and garnish with fresh oregano leaves.