GREEK BAKED FISH WITH TOMATOES AND ONIONS
The robust flavors in the tomato sauce work well with a variety of white fishes. If you have traveled in the Greek Islands, chances are you have had this fish. Use a white-fleshed fish that will stand up to the robust flavors in the tomato sauce. From the Monterey Bay Aquarium's list of best choices I recommend Pacific cod or halibut, black cod or striped bass. From the "Good Alternatives" list I recommend Mahi Mahi from United States waters.
Provided by Martha Rose Shulman
Categories dinner, weekday, main course
Time 2h15m
Yield Serves 4
Number Of Ingredients 13
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.
Nutrition Facts : @context http, Calories 427, UnsaturatedFat 9 grams, Carbohydrate 24 grams, Fat 13 grams, Fiber 7 grams, Protein 50 grams, SaturatedFat 2 grams, Sodium 1415 milligrams, Sugar 11 grams
HOMEMADE TOMATO SAUCE
This homemade tomato sauce is made with fresh tomatoes, slowly cooked with onion, green pepper, basil, garlic, and red wine until rich and flavorful.
Provided by MOLSON7
Categories Tomato Pasta Sauce
Time 4h40m
Yield 6
Number Of Ingredients 13
Steps:
- Bring a large pot of water to a boil. Prepare a large bowl of ice water.
- Plunge whole tomatoes in boiling water until skin starts to peel, about 1 minute. Remove with a slotted spoon and place in ice bath. Let rest until cool enough to handle, then remove peels and squeeze out seeds.
- Chop 8 tomatoes and puree them in a blender or food processor until smooth. Chop remaining 2 tomatoes and set aside.
- Heat butter and oil in a large pot or Dutch oven over medium heat. Add onion, bell pepper, carrot, and garlic; cook and stir until onion softens, about 5 minutes. Pour in pureed tomatoes, then stir in chopped tomatoes, wine, basil, and Italian seasoning. Place celery stalks and bay leaf in the pot and bring to a boil. Reduce heat to low, cover, and simmer for 2 hours.
- Stir in tomato paste; simmer for an additional 2 hours. Discard celery and bay leaf and serve.
Nutrition Facts : Calories 148.6 calories, Carbohydrate 15 g, Cholesterol 10.2 mg, Fat 8.9 g, Fiber 4.2 g, Protein 2.9 g, SaturatedFat 3.1 g, Sodium 104.9 mg, Sugar 8.4 g
GREEK TOMATO SAUCE
A Greek twist on red sauce. Delicious used in pastitsio, moussaka, gyros, and more.
Time 50m
Yield 6 cups
Number Of Ingredients 11
Steps:
- Heat the oil in a large skillet over medium heat. Add the onion and garlic and cook, stirring frequently, until soft, about 5 minutes. Stir in the tomatoes, parsley, and oregano and mix well. Cook at a simmer, covered, for 25 minutes or until the tomatoes are soft. Add the red wine, tomato sauce, cinnamon, allspice, salt, and pepper. Stir well, cover, and cook for 20 more minutes, stirring the sauce occasionally. Use immediately or cool and store in a covered container in the refrigerator for up to 4 days.
Nutrition Facts :
GREEK TOMATO SAUCE
Make and share this Greek Tomato Sauce recipe from Food.com.
Provided by lazyme
Categories Vegetable
Time 1h
Yield 6 cups
Number Of Ingredients 12
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.
Nutrition Facts : Calories 135.6, Fat 7.1, SaturatedFat 1, Sodium 209.7, Carbohydrate 10.5, Fiber 2.7, Sugar 6.2, Protein 2
GREEK-STYLE FRESH TOMATO SAUCE
Provided by Rachael Ray : Food Network
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 13
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.
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- To preserve the sauce: In a saucepan filled with water bring 2 – 3 clean jars and their caps to a simmer. Remove with kitchen tongs. Add the hot tomato sauce to the hot jars. Let cool. Screw the lids on loosely. Using tongs with a good grip and a potholder if necessary, place the jars in a saucepan with enough water to come about an inch beneath the lids. Bring to a simmer. Remove carefully with tongs and using a kitchen towel tighten the lids. Turn the jars over to stand on their lids and let cool. Store in a cupboard or refrigerator and refrigerate after opening if you don’t use all the sauce.
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