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"
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
In This Recipe
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.
Once the tomatoes are beginning to feel soft add the shallot slices and continue cooking and stirring until everything is soft, but not mushy.
Turn the heat up slightly and add the ouzo, allowing the alcohol to cook off.
Add the fresh dill and some cracked pepper and stir everything to coat.
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.
Garnish with some fresh chopped dill and serve immediately.