Best 20 Greek Tomatoes Recipes

BAKED GREEK SHRIMP WITH TOMATOES AND FETA

Steps:

• Put 4 tablespoons olive oil in a wide skillet over medium heat. Add shallots and garlic, season with salt and pepper and cook, stirring, until softened, about 5 to 8 minutes. Lower heat as necessary to keep mixture from browning. Remove from heat while preparing tomatoes.
• Fill a saucepan with water and bring to a boil. Add whole tomatoes and cook for about 2 minutes, until skins loosen. Immediately plunge tomatoes in a bowl of cold water to cool, then drain. With a paring knife, core tomatoes and slip off skins. Cut tomatoes into thick wedges.
• Heat oven to 400 degrees. Return skillet to stove over medium-high heat. Add tomato wedges and season with salt, pepper and red pepper flakes. Cook, stirring, until mixture is juicy and tomatoes have softened, about 10 minutes. Transfer mixture to a shallow earthenware baking dish.
• Put shrimp in a mixing bowl. Add 1 tablespoon olive oil, season shrimp with salt and pepper and stir to coat. Arrange shrimp over tomato mixture in one layer. Crumble cheese over surface and sprinkle with oregano.
• Bake for 10 to 12 minutes, until tomatoes are bubbling and cheese has browned slightly. Remove from oven and let dish rest for 5 minutes. Sprinkle with mint and serve.

GREEK BAKED FISH WITH TOMATOES AND ONIONS

Steps:

• Pat the fish dry and season to taste with salt and pepper. Oil one or two baking dishes large enough to accommodate the fish in one layer. Lay the fish in the dish and pour on the lemon juice. Refrigerate for 30 to 60 minutes while you prepare the remaining ingredients.
• Preheat the oven to 375 degrees. Heat the oil over medium heat in a large, heavy skillet and add the onions. Cook, stirring often, until they have softened and begun to color slightly, 8 to 10 minutes. Add a generous pinch of salt and the garlic and cook, stirring, until the garlic is fragrant, 30 seconds to a minute. Stir in the tomatoes, sugar, paprika, cinnamon, dissolved tomato paste, wine, half the parsley and more salt and pepper to taste and bring to a simmer. Simmer uncovered, stirring often, until the sauce has cooked down a bit and is very fragrant, about 15 minutes. Remove from the heat and pour over the fish. Sprinkle on the remaining parsley.
• Place in the oven and bake until the fish is opaque and pulls apart easily with a fork, about 30 minutes. Baste the fish every 10 minutes if it is not submerged in the sauce. Serve hot or warm, with rice, bulgur, or potatoes.

GREEK PASTA SALAD WITH SHRIMP, TOMATOES, ZUCCHINI, PEPPERS, AND FETA

Steps:

• To make the vinaigrette, whisk together the rice wine vinegar, mustard, garlic, pinch of salt, and pepper; slowly pour in 2/3 cup olive oil, whisking constantly. Pour into a jar with a tight-fitting lid to transport it to the picnic.
• Adjust oven rack to highest position and turn broiler on high. Toss zucchini and bell pepper with 2 tablespoons olive oil and salt and pepper to taste, and arrange on a large baking sheet with sides. Broil until spotty brown, 8 to 10 minutes, turning zucchini slices and pepper halves once. Set aside in a large bowl to cool, then cut into bite-sized pieces.
• Bring 1 gallon of water and 2 tablespoons of salt to boil. Add pasta; boil using package times, until just tender. Drain thoroughly (do not rinse) and dump onto the baking sheet. Set aside to cool.
• Put vegetables, pasta and remaining ingredients (except dressing) in the bowl or a gallon-sized zipper bag (can be refrigerated for several hours). When ready to serve, add dressing; toss to coat.

GREEK STEWED GREEN BEANS AND YELLOW SQUASH WITH TOMATOES

Steps:

• Heat 2 tablespoons of the olive oil in a wide, covered skillet or Dutch oven over medium heat, and add the onion. Cook, stirring, until tender and translucent, five to eight minutes. Add the garlic and cook, stirring, for another minute until fragrant. Stir in the green beans, squash and remaining oil. Stir together for a few minutes, then add the tomatoes and 1/2 cup water. Bring to a simmer, then add salt and freshly ground pepper.
• Cover and simmer 30 minutes until the beans are tender and the mixture is stew-like. Add the herbs, and simmer for another five to 10 minutes. Add lemon juice if desired. Taste, and adjust seasonings with salt and pepper. Serve hot or at room temperature.

GREEK-STYLE PENNE WITH FRESH TOMATOES, FETA, AND DILL

Steps:

• Mix first 6 ingredients in large bowl. Set tomato mixture aside.
• Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain. Add hot pasta to tomato mixture and toss to coat. Season to taste with salt and pepper and serve.

YEMISTA (GREEK STUFFED TOMATOES AND PEPPERS)

Steps:

• Cut off tops of tomatoes (retain tops) and carefully scoop out flesh (retain this as well).
• Cut off tops of peppers (retain tops) and remove seeds and membrane.
• Place tomatoes and peppers in a pan large enough to hold them comfortably and give each veg a tiny dash of sugar with the tips of your fingertips (I really think this is important!).
• Take tomato flesh and process it until pureed.
• Add olive oil, rice, onion, garlic, mint, parsley, nuts, cheese, sultanas, 1 teaspoon of salt and 1/2 teaspoon of pepper (or season to taste).
• Stuff the vegetables evenly with this mixture.
• Replace tops of tomatoes and peppers.
• Combine 1 cup of water and 1/2 cup olive oil with a scant tablespoonful of tomato paste and a little salt and pepper and pour this around the veg.
• Bake in a preheated 375F oven (180C) for approx 1 3/4 hours (vegetables should pierce easily and be slightly blackened in parts).
• Turn off oven and leave in for another hour to'mellow' before serving.
• This is best served slightly warm or at room temperature.
• It is wonderful eaten along with little bites of feta cheese and a cool glass of white or rose.
• It will also have yummy juices begging to be mopped up with bits of crusty bread.
• In my version, I also take 3-4 medium-sized potatoes, cut them into big wedges, toss in a little olive oil with salt and pepper to taste, and'plant' in the spaces amidst the vegetables.
• That way you can have a couple of wedges of potato too.

GREEK STUFFED TOMATOES AND PEPPERS (YEMISTA)

Steps:

• Cut off tops of tomatoes, leaving 1 corner still attached to create a lid. Scoop insides of tomatoes and transfer 'meat' to a large bowl; squeeze juices out of tomatoes. Cut off tops of green peppers and reserve for later use; scoop out seeds and membranes. Arrange tomatoes and bell peppers in a 11x17-inch baking dish.
• Preheat oven to 375 degrees F (190 degrees C).
• Heat butter in a large skillet over medium heat; cook and stir onion and garlic in the melted butter until softened, 5 to 10 minutes. Add ground chuck, soy sauce, seasoned salt, and black pepper to onion mixture; cook until ground chuck is browned and crumbly, 5 to 10 minutes.
• Mix squeezed tomato meat and water into browned chuck; bring to a simmer, about 15 minutes. Add rice and bring to a boil; remove skillet from heat. Spoon beef-rice mixture into tomatoes; place tops onto filled tomatoes and arrange them into the baking dish with lid sides down.
• Stuff bell peppers with beef-rice mixture and top with reserved lids; lay bell peppers sideways in the baking dish. Pour olive oil over stuffed tomatoes and bell peppers; season with salt and pepper.
• Bake in the preheated oven for 30 minutes. Turn bell peppers and continue baking until bell peppers and tomatoes are softened, about 30 more minutes.

GREEK-STYLE FISH WITH MARINATED TOMATOES

Steps:

• Heat oven to 450 degrees or prepare grill; heat should be medium-high and rack about 4 inches from fire. Combine tomatoes, 2 tablespoons olive oil, vinegar, chili, oregano, a few slices of garlic, and a sprinkle of salt and pepper in a large bowl; let sit at room temperature for 20 to 30 minutes.
• Meanwhile, using a sharp knife, make three or four diagonal, parallel slashes on each side of fish, just about down to the bone. Sprinkle inside of fish with salt and pepper, then stuff with remaining garlic, a layer of lemon slices and thyme sprigs. Rub outside of fish with remaining 2 tablespoons oil and sprinkle with salt and pepper.
• To roast, put fish in roasting pan and cook for about 20 minutes (cooking time will depend on fish size). If grilling, cook until firm enough to turn, 5 to 8 minutes. Turn and cook second side for 5 to 8 minutes. Whether roasting or grilling, fish is done when exterior is crisp and a thin-bladed knife passes easily through the flesh.
• Taste tomato mixture and adjust seasoning, adding more oil if needed. Serve fish topped with tomatoes and their liquid.

GREEK STUFFED TOMATOES

Steps:

• Prepare the tomatoes. With a sharp paring knife, cut out the tops of the tomatoes as you would a jack-o'-lantern, leaving them intact so that you can replace them when you bake the tomatoes. Cut away the woody core, and reserve the tops. Using a small spoon, preferably a grapefruit spoon, scoop out the insides of the tomatoes. Place a strainer over a bowl, and rub the seed pods against the strainer. Discard the seeds. Finely chop the pulp. Add to the bowl with the juice. Salt the tomato shells, place them upside down on a rack set on a baking sheet, and let drain while you prepare the remaining ingredients.
• Toss the shredded zucchini with a generous amount of salt, and let drain in a colander for 10 minutes. Take up handfuls of zucchini and squeeze out as much liquid as possible. Transfer to the bowl with the tomato pulp. Add the garlic, mint, parsley or dill, and rice or bulgur. Season generously with salt and pepper. Stir in 2 tablespoons of the olive oil and let sit for 30 minutes.
• Preheat the oven to 350 degrees. Oil a baking dish large enough to accommodate all of the tomatoes. Fill the tomatoes almost to the top with the stuffing, and replace the caps. Place in the oiled baking dish. Drizzle on the remaining oil. Place in the oven, and bake 45 minutes to an hour until the tomatoes are almost collapsing. Remove from the heat, and allow to cool to room temperature or serve hot.

GREEK PASTA SALAD WITH SHRIMP, ZUCCHINI, TOMATOES AND FETA

Steps:

• For the vinaigrette; in a blender process vinegar with mustard, garlic and salt for about 5 seconds.
• Slowly drizzle in the oil until blended.
• Add in honey or sugar if desired, then season with black pepper to taste.
• Refrigerate until ready to use.
• Adjust oven rack to the top position.
• Place the zucchini slices, yellow bell pepper halves and cubed eggplant onto a greased baking sheet.
• Drizzle the oil over veggies and and toss with hands to coat.
• Lightly season both sides with salt and black pepper.
• Broil for 8-10 minutes or until lightly browned, turning over once.
• Cool then cut into bite-size pieces; place into a large bowl (DO NOT clean the baking sheet, you will cool the cooked pasta on it).
• Boil the pasta shells in a large pot of boiling salted water until just al dente; drain but DO NOT rinse; spread onto the baking sheet that you broiled the veggies on; set aside and cool.
• Place the cooled pasta into the bowl that has the cooked chopped zucchini and bell peppers in, then add in cooked shrimp, cherry tomatoes, feta cheese, red onion and dried oregano; toss well to combine.
• Season with lots black pepper.
• At this point you may add in the dressing; toss to combine then season with salt and pepper, or you may add in the dressing before serving.

GREEK MARINATED TOMATOES

Steps:

• Arrange tomato and onion slices in shallow bowl (I use a pie plate).
• Combine olive oil, red wine vinegar, lemon juice, garlic, salt, oregano, and pepper.
• Pour over tomatoe and onion slices.
• Chill thoroughly at least 2 hours, gently stirring once or twice.

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.

GREEK-STYLE SHRIMP WITH TOMATOES AND FETA-AMERICA'S TEST KITCHEN

Steps:

• Toss shrimp, 1 tablespoon oil, 1 tablespoon optional ouzo, 1 teaspoon garlic, lemon zest, 1/4 teaspoon salt, and 1/8 teaspoon black pepper in small bowl until well combined. Set aside while preparing sauce.
• Heat 2 tablespoons oil in 12-inch skillet over medium heat until shimmering. Add onion, green bell pepper, and 1/4 teaspoon salt and stir to combine. Cover skillet and cook, stirring occasionally, until vegetables release their moisture, 3 to 5 minutes. Uncover and continue to cook, stirring occasionally, until moisture cooks off and vegetables have softened, about 5 minutes longer. Add remaining 4 teaspoons garlic and cook until fragrant, about 1 minute. Add tomatoes and reserved juice, wine, and remaining 2 tablespoons ouzo (if using) increase heat to medium-high and bring to simmer. Reduce heat to medium and simmer, stirring occasionally, until flavors have melded and sauce is slightly thickened (sauce should not be completely dry), 5 to 8 minutes. Stir in parsley and season to taste with salt and pepper.
• Reduce heat to medium-low and add shrimp along with any accumulated liquid to pan; stir to coat and distribute evenly. Cover and cook, stirring occasionally, until shrimp are opaque throughout, 6 to 9 minutes for extra-large or 7 to 11 minutes for jumbo, adjusting heat as needed to maintain bare simmer. Remove pan from heat and sprinkle evenly with feta. Drizzle remaining tablespoon oil evenly over top and sprinkle with dill.
• Serve immediately.

GREEK STYLE GREEN BEANS WITH TOMATOES AND FETA CHEESE

Steps:

• Saute onion and garlic in olive oil for a minute or so, be careful not to burn.
• Stir in diced tomaotes,olives & oregano; cook over med. heat for 3 minute.
• Add drained green beans, simmer for another 5 minutes.
• Right before serving, crumbled feta cheese on top.

GREEK PIZZA ON PHYLLO WITH FETA AND TOMATOES

Steps:

• Preheat oven to 400°. Melt butter/oil on medium/low heat in small saucepan. Cover phyllo with barely dampened kitchen towel (not paper).
• In a bowl, combine cheeses, oregano, pepper flakes, salt, and pepper. Mix well.
• Brush baking sheet with oil/butter mixture. Place 1 sheet phyllo in center. Brush with butter-oil. Add 2nd sheet of phyllo, brush with oil. Add 3rd sheet, but do NOT brush with oil. Just sprinkle a LITTLE (i.e. ~2 TBS) of the cheese mixture on top. Add another layer of phyllo. Repeat, until all phyllo is used.
• Brush top layer with butter/oil. Sprinkle with ½ of the remaining cheese. Sprinkle with the scallions, then the tomatoes, evenly over the top of the pizza, leaving a 1-inch border around edge. Season the tomatoes with salt, and sprinkle the remaining cheese on top. Trim the edges if desired.
• Bake on the TOP shelf of the oven until cheese is melted and phyllo is golden and crisp on the edges; 20-30 minutes. Good with a Pinôt Gris, Pinôt Grigio. Sangiovese or Chianti wine.

YEMISTA (GREEK STUFFED TOMATOES & PEPPERS)

Steps:

• Remove tops of tomatoes (retain tops) and carefully scoop out flesh (retain flesh of 2-3 tomatoes as well). Cut off tops of peppers (retain tops) and remove seeds and membrane. Place tomatoes and peppers in a greased pan, large enough to hold them comfortably, and give each vegetable a tiny dash of sugar with your fingertips. Process tomato flesh until pureed. Add 3/4 cup olive oil, rice, onion, shallot, garlic, mushrooms, mint, parsley, nuts, breadcrumbs, cheeses, salt, and pepper. Stuff the vegetables evenly with this mixture and replace tops of tomatoes and peppers. Toss potato slices in olive oil and salt and pepper. "Plant" in amongst the other vegetables. Combine 1 cup water and 1/2 cup olive oil with a scant tablespoon of tomato paste and a little salt and pepper and pour this around the vegetables and potatoes. Bake in a preheated 375 F oven for about 1 hour 45 min. (Vegetables should pierce easily and be slightly blackened in parts). Turn off oven and leave in for another hour to "mellow" before serving. Serve warm, with slices of feta cheese and crusty bread.

GREEK BURGER WITH ARUGULA, TOMATOES, AND FETA

Steps:

• Heat oven to 350°F. Cut 1/4 off each pita (a half-moon shape from 10 o'clock to 2 o'clock). Chop half-moons, transfer to a bowl and sprinkle with milk. Let soak 5 minutes. Drain and squeeze out excess milk. Purée soaked bread, onion, garlic, herbs and lemon juice in a blender or food processor. Transfer purée to a bowl. Add lamb, season with salt and pepper and combine. Form into 4 patties. Wrap pitas in foil and heat until warm, about 8 minutes. (Or place pitas between sheets of paper towel and microwave until warm, about 30 seconds.) Heat oil in a nonstick skillet over medium-high heat until hot. Cook burgers to medium, 2 to 3 minutes on each side. Whisk yogurt, mint, garlic, mustard and honey in a bowl. Stir in cucumber and season with salt and pepper. Open each pita, stuff with arugula and drizzle with some of the dressing. Add burger, tomato and red onion to pita. Sprinkle with feta. Serve leftover dressing on the side.

GREEK-STYLE PENNE WITH LAMB, PARSNIPS, TOMATOES, AND CINNAMON

Steps:

• Heat oil in large nonstick skillet over medium-high heat. Add onion and parsnips and sauté until slightly softened and deep golden brown around edges, about 9 minutes. Add garlic; stir 1 minute. Add lamb and sautéuntil no longer pink, breaking up with back of spoon, about 2 minutes. Stir in cinnamon. Sprinkle with salt and pepper. Add tomatoes with juice; bring to boil. Reduce heat, cover, and simmer until parsnips are tender, about 12 minutes. Season with salt and pepper.
• Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain, reserving 1 cup cooking liquid. Return pasta to pot. Add lamb mixture and enough cooking liquid to moisten; toss. Add parsley. Transfer to plates and sprinkle with feta.

GREEK SALAD WITH ZUCCHINI, FETA, AND TOMATOES

Steps:

• Heat broiler. If using a broiler-proof rimmed baking sheet, set rack 4 inches from heat; if using a broiler pan, set rack so that top of pan is 4 inches from heat. On sheet (or pan), toss zucchini and tomatoes with dill, 1 tablespoon oil, 1 1/2 teaspoons salt, and 1/4 teaspoon pepper. Broil until tender and slightly charred, 20 to 25 minutes; transfer to a plate to cool. Wipe sheet (or pan) clean with a paper towel.
• Place split pitas on sheet (or pan); broil until lightly browned, 1 to 3 minutes per side (watch closely). Cool, then break into small pieces.
• In a small jar or bowl, combine vinegar and remaining 2 tablespoons oil with 1/2 teaspoon salt and 1/8 teaspoon pepper; shake or whisk until combined and thickened.
• Divide lettuce, zucchini mixture, pita pieces, feta, and olives among serving plates; drizzle with dressing as desired.

GREEK POTATO SALAD WITH SUN-DRIED TOMATOES

Steps:

• Place in potatoes in 2 quart saucepan.
• Add approximately 2 inches of water.
• Cook, covered until tender, for approximately 12 minutes.
• Do Not Overcook.
• Drain and set aside.
• Meanwhile, in small bowl, cover dried tomatoes with boiling water, set aside for 10 minutes.
• Drain tomatoes and pat dry.
• Add potatoes, tomoates and cucumber to bowl.
• Drizzle with dressing and toss to coat.
• Can be served cold or at room temperature.
• Arrange onion, cheese and olives on top.
• Dressing:.
• Mix together olive oil, water, lemon juice, sugar, garlic, oregano, salt and pepper.