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"
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.