Italians aren’t the only ones who like to use tomatoes in their cooking – the Greeks do too!
Those of you who grow your own vegetables know what kind of problems harvesting season brings. No doubt it is a nice problem to have but how exactly do you eat 10kg of courgettes or tomatoes in one week? You might have selfishly succeeded in the first week but come week two and you have given up the fight or even worse you can’t stand the sight of them anymore.
Sure, you can give bags and bags to your neighbours, friends and family, but you know you are in trouble when they stop returning your calls or don’t answer their front doors with the fear that you will unload even more produce onto them. What to do? What to do?
When we reached that stage last year with our tomatoes we decided to experiment by freezing them. It worked a charm. Slowly but surely we worked our way through the batches when winter set in but then we sat with another snag. A person can only eat so much tomato sauce or Bolognese before feeling fed up. Luckily I found this lovely Greek recipe that uses tonnes of tomatoes in one go.
Adapted from Waitrose.
Download and/or print the recipe! Click HERE.
Preparation: 10 mins – Cooking Time: 25 mins
- 30ml (2 tbsp) olive oil
- 800g (1¾ lbs) beef braising steak
- 12 shallots, peeled
- 10ml (2 tsp) ground allspice
- 250ml (1 cup) red wine
- 2 x 400g cans chopped tomatoes or 800g (1¾ lbs) fresh tomatoes, peeled and seeded
- 300ml (½ pint) beef stock
- 15ml (1 tbsp) sugar [optional]
- Preheat the oven to 150°C/fan 130°C/300°F/gas mark 2.
- Heat the oil in a large ovenproof dish over a high heat. Add a third of the beef and cook for 5 minutes until well browned. Set aside on a plate and repeat to brown the remaining meat.
- Add the shallots to the pan. Stir-fry for 2-3 minutes or until just starting to colour.
- Return the beef to the pan and add the remaining ingredients. Mix well, using a wooden spoon to scrape up any caramelized bits of meat from the base of the pan.
- Cover with a lid and place in the oven. Cook for 3½ hours or until rich and thick. Season to taste.
- Serve with rice of lashings of creamy mash, plus seasonal green vegetables.