Greek Tomato Sauce Recipes

GREEK TOMATO RICE

Steps:

• Heat oil in a saucepan over medium heat and cook onion and garlic until soft and translucent, about 3 minutes. Add rice; cook and stir until lightly toasted for 2 minutes. Add chicken broth, tomato sauce, parsley, salt, and pepper; bring to a boil.
• Cover and reduce heat to low. Cook until all the liquid is absorbed and rice is done, about 20 minutes.

BRIAM (GREEK MIXED VEGETABLES IN TOMATO SAUCE)

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Place three of the tomatoes, the 1/2 cup olive oil, red wine vinegar, sugar, parsley, mint, basil, oregano, capers, and garlic in the bowl of a food processor and process to create a fresh tomato sauce. Season with salt and black pepper; set aside. Chop the remaining tomato; set aside.
• Heat the 2 tablespoons olive oil in a skillet over medium heat, and cook and stir the onions until slightly golden, about 10 minutes.
• Stir together the onions, potatoes, eggplant, zucchini, bell peppers, okra, the reserved chopped tomato, and the fresh tomato sauce, and place the mixture in a large baking pan. If needed, stir in a little water so that the vegetables are just covered with sauce.
• Bake in the preheated oven until all vegetables are tender, about 1 hour.

GREEK TOMATO SAUCE

Steps:

• Heat a large non-stick frying pan and add the olive oil.
• Sauté the onion and garlic until clear.
• Add the tomatoes, parsley and oregano.
• Simmer, covered, until the tomatoes are very tender, about 25 minutes.
• Add the remaining ingredients and cook an additional 20 minutes.
• The sauce will keep in the refrigerator for several days.

GREEK TOMATO SAUCE

Steps:

• Combine all ingredients.
• Simmer for 15 minutes to an hour.

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.