Make Ahead

Ouzo Tomatoes

by:
August 18, 2011
4.8
4 Ratings
Ouzo Tomatoes
  • Serves 6
Author Notes

The inspiration for this comes from a dish I had at Cava, a Greek meze restaurant near Eastern Market in Southeast DC. There the tomatoes are an accompaniment to the shrimp, but the whole thing is bright with the ouzo and refreshing with the dill. I recreate it often, using combination in many forms – pureed as a sauce for pasta or chicken, or with halved cherry tomatoes as a side dish, as it is here. Opa! - checker —checker

Test Kitchen Notes

This simple tomato sauce would work well as a warm dip for pita, part of a mezze spread, or as a great match for sliced cucumbers and onion, like a twist on a Greek salad. It's light and refreshing from the chopped dill and bright, sweet tomatoes, and just perfumed with ouzo. - Annie "Smalls" —Annie "Smalls"

What You'll Need
Ingredients
  • 1 pound cherry tomatoes, halved
  • 2 small shallots, sliced and rings separated
  • 1 handful fresh dill, roughly chopped
  • 2 tablespoons ouzo
  • 2 tablespoons cream
  • salt and pepper
  • chopped fresh dill for garnish
Directions
  1. Heat some olive oil in a large skilled over low heat. Add the halved cherry tomatoes with a pinch of salt and let soften, stirring often.
  2. Once the tomatoes are beginning to feel soft add the shallot slices and continue cooking and stirring until everything is soft, but not mushy.
  3. Turn the heat up slightly and add the ouzo, allowing the alcohol to cook off.
  4. Add the fresh dill and some cracked pepper and stir everything to coat.
  5. You may need less (or more, I suppose) of the cream, depending on how much liquid you have in the pan, so add it slowly, off the heat, stirring to blend.
  6. Garnish with some fresh chopped dill and serve immediately.
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Recipe by: checker

Someone once said, "the wise man knows that he knows nothing at all." Therefore if I spend my days seeking knowledge than I am simply trying to be a better fool. Hopefully I will eat well along the way.

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15 Reviews

gingerroot
gingerroot August 25, 2011
This sounds amazing, checker!
 
checker
checker August 25, 2011
Thank you!
 
Sagegreen
Sagegreen August 19, 2011
This sounds really inviting!
 
checker
checker August 19, 2011
Thank you!
 
healthierkitchen
healthierkitchen August 19, 2011
Sounds delicious! Believe it or not, I still haven't eaten at Cava - have bought their crazy feta and eaten at the fast food grill in Bethesda - but not at one of the restaurants. Now I can just roast up some shrimp and make this and stay home!
 
checker
checker August 19, 2011
I've only been a few times. And I'm always happier to stay home and cook it too!
 
dymnyno
dymnyno August 19, 2011
There is a recipe in a cookbook of Greek mezes that I love very similar. It is a classic Greek meze. Sometimes I use raki instead of ouzo.
 
checker
checker August 19, 2011
The tomato/anise combo is really great. I might have to try it with raki!
 
dymnyno
dymnyno August 19, 2011
Yes! Tomatoes and licorice liquor plus dill is a perfect combination.
 
checker
checker August 19, 2011
I just realized that I forgot to say - serve this with bread, for mopping! But then I suppose that goes without saying around here, doesn't it? (Grinning.)
 
boulangere
boulangere August 18, 2011
Oh yeah!
 
checker
checker August 19, 2011
Somehow I doubt that we will get the amazing, svelte figure that your beautiful daughter has from eating this but it will still taste good, right? ;)
 
boulangere
boulangere August 19, 2011
I suspect she could eat the serves 6 all by her lovely self, but for those of us who are normal, you have hit a serious nail on the head. Ouzo and tomatoes are a brilliant combination.
 
Niknud
Niknud August 18, 2011
This sounds amazingly fresh and bright - can't wait to try it!
 
checker
checker August 19, 2011
Thank you, thank you!