A Tomato recipe from the book “30 Ways to Eat a Tomato”
Preparation and cooking time: 60 minutes
Side dish – serves 4
4 tomatoes (peeled)
2 onions finely chopped (medium to large)
3.5 ounces feta cheese (100g)
1 tsp fresh spearmint (chopped)
1 tsp fresh parsley (chopped)
1 tsp dill (chopped)
1, ½ cup of flour
½ cup of bread crumbs
2 cups of olive oil
½ tsp paprika
Salt and pepper
Preparation: Peel the tomatoes, cut them and remove the seeds. Now you have two options: you can either cut them into very small pieces by hand or blend them until they turn into small pieces (be careful not to mash them completely). Place the chopped tomatoes in a strainer and let them drain for at least half an hour.
Meanwhile, you can chop the spearmint, the parsley, the dill and the onion.
Mash the feta cheese with a fork.
In a large bowl toss all the ingredients and ½ cup of the olive oil. (Before you add the tomatoes, squeeze them well to remove all liquids). Mix well until it becomes a mixture soft and thick enough to shape and mold small balls with it. If the mixture is not thick enough, you can add some more flour. (If you have time you can let it in the fridge for half an hour)
Put the olive oil in a frying pan and let it heat up well. On a large plate put 1 cup of flour, shape small balls of the mixture and roll them in the flour.
Put the balls into the hot oil and flip them constantly until they are browned on both sides.
Place absorbent paper towel on a plate and place them there for a while before you serve.
1. Herbs like spearmint and dill give a special aroma to your recipe, but if you don’t have both of them it’s ok; you can use 2 tsp of whichever you have available.
2. Using a blender or food processor to cut the tomatoes and the onions, makes it much easier to form the mixture into balls later. Just make sure to strain very well before you mix the processed material with the other ingredients .
Combine the tomato balls with cabbage salad (coleslaw) or mashed potatoes!