Recipe by Chocolatl
From the Greek Island of Chios. Adapted from The Foods of the Greek Islands. Posted for ZWT6. Tomatoes may be prepared a day in advance and refrigerated.
Top Review by Dr. Jenny
This is so easy to make and is a great way to use up an abundance of tomatoes. I brought it to a party and everyone thought it was really tasty. I did have a problem with the consistency. I thought it would be a thicker, chunkier dip and I had planned to serve with crackers. At the last minute, I had to run to the store to get sliced baguette because it would have been too liquidy for a cracker. That being said, this could have been my own fault because I was too lazy to seed the tomatoes. Perhaps that contributed to more puree than would have otherwise happened. Not sure. I would be interested in seeing another reviewer's photo of this recipe having seeded the tomatoes.
- 2 lbs tomatoes, cored, halved and seeded
- 1 cup blue cheese, crumbled, at room temperature (aged Gorgonzola preferred)
- 1⁄2 cup feta cheese, crumbled
- 1 -3 tablespoon vodka (or white rum) (optional)
- 1⁄3 cup extra-virgin olive oil
- 2 tablespoons chopped of fresh mint
Directions See How It's Made
- Preheat oven to 375°F.
- Arrange tomatoes on a baking sheet in a single layer, cut side up.
- Bake for 1 hour, until they shrink to half their original size.
- Let cool, then puree.
- Just before serving, mash cheeses together with a fork.
- Stir in tomatoes; mixture should be somewhat coarse.
- Add vodka or rum.
- Drizzle with oil and stir to mix; oil should not be completely incorporated.
- Place in a serving bowl and sprinkle with mint.