Having not harvested any tomatoes this Summer, needless to say, I`m more than delighted to be harvesting now, November and December! And what tomatoes! – red and tasty, firm flesh, thin skinned with minimal core!
This is a lovely simple recipe, a great meze!
750 g ripe tomatoes
1 large onion grated
50 g melting cheese grated, or crumbled feta cheese
250 g approx self raising flour, or add 1 tsp of baking powder to plain flour
Small bunch each, of mint and parsley
Sprig of basil
Sprinkle of oregano
S & P
Peel your tomatoes, (there`s a quick tip below). Chop the tomatoes into dice sized chunks and place in a colander to strain off excess liquid. Leave for about 20/30 minutes.
In a bowl, place the grated cheese, finely chopped herbs and oregano and the tomato chunks, S & P. Stir well. Add the flour in doses till you have a very thick mixture.
Heat about 1/2 cm of olive oil in a frying pan. Have the heat at almost full. Using a dessertspoon, plop dollops of the mixture into the pan. Turn to brown on the other side. They don`t need too many minutes so keep your eye on them. Lay on absorbent paper.
Easy Peel Tomatoes
Bring a pan full of water to the boil, add the washed tomatoes and leave on the heat for about a minute. Remove and dunk into cold/iced water, the skins will come away very easily with a knife.