Oct 2014 01



Wednesday July 27, 2011

Green Tomato Fondue with Feta & Summer Herbs

Green tomatoes makes the wait for vine-ripened much easier!

A few days ago Janice requested a recipe she saw on the Victory Garden show featured on PBS… and, as we’re always happy to share, here it is!  (What a perfect timing, by the way, as green tomatoes are just the perfect thing right now.)

Green Tomato Fondue with Feta & Summer Herbs

Serves 6

3 green tomatoes, cut and quartered
1/2 cup ouzo
1/2 cup dry, white wine
1/2 cup extra virgin, Greek olive oil
2 cups of Goat’s milk feta
1/4 cup water
1/2 cup mixed, chopped herbs (like summer savory, basil, thyme, sage, and oregano)
3 pita breads, torn into halves

1. Pre-heat oven to 400 degrees.  Place the green tomatoes into a casserole dish and season all sides with salt and pepper.  Add ouzo, white wine and olive oil and turn tomatoes so that the cut side is down.  Place in hot oven.
2. Roast for about 20 minutes or until tender when pierced with a fork.  Remove from oven and allow to cool for ten minutes.  (This will help them release more of their juices.)  Pour off the released juices into a separate bowl and reserve.
3. Crumble the feta into the work bowl of a food processor fitted with a metal blade.  Add the juices from the roasted tomatoes as well as 1/2 cup of water.
4. Blend until smooth and creamy (approximately 2 minutes).  Pour into the bottom of the baking dish with the roasted tomato quarters.
5. Bake for 10 minutes, or until soft and bubbly.  Sprinkle with chopped herbs.  Serve with grilled shrimp or pita bread.

There you go, Janice!  Happy cooking!

Leave a Reply

Spam Protection by WP-SpamFree