Tomato Vegetable Medley, Teglia ai Pomodori

Tomato Vegetable Medley

Tomato Vegetable Medley

You won’t find many Greek foods in Italian markets, but feta is popular, especially among those who are trying to eat healthily. This recipe should in theory be baked briefly, but you could also lightly chill it after assembling it and enjoy it cool, especially at a picnic or cookout.

  • A scant 2 pounds (800 g) sun-ripened salad tomatoes
  • A scant pound (400 g) friarelli, the classic small mild green Neapolitan pepper (in their absence use bell peppers, not something hotter)
  • The leaves of a small bunch of basil, coarsely shredded
  • A scant half pound (200 g) feta, diced
  • Olive oil
  • 1/4 pound (225 g) pitted Kalamata olives
  • A pinch of oregano
  • Salt and pepper to taste

Slice the tomatoes into quarter-inch thick (about 1/2 cm) thick rounds, eliminating the seeds and the water they contain. Lightly salt the slices and set them in a colander for an hour to draw out more moisture.

Stem, seed, rib, and chop the peppers. Sauté them for 3-5 minutes in 3 tablespoons of olive oil. Drain them on absorbent paper and lightly salt them.

Rinse and drain the tomatoes.

Lightly oil a casserole and line the bottom with a layer of tomatoes. Dot it with basil, feta, olives, peppers, a pinch of oregano, and salt and pepper to taste, and continue with another layer of tomatoes followed by the other ingredients, until all is used up.

Sprinkle 3-4 tablespoons of olive oil over all. At this point you have a choice. You can either lightly chill the dish, or you can heat your oven to 360 F (180 C) and bake it for about 20 minutes, which will yield an equally tasty though rather different result. Your choice.


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Author:Cosa Bolle in Pentola

Italy boasts an astonishing number of varietals, denominations, and wines, and tremendous changes are sweeping the land. New wines are being created, new DOCs are being introduced, and the existing denominations are overhauling their regulations both to reflect the practices adopted by their member wineries and to favor improvements in quality. Even the most staid and stolid region can flower seemingly overnight, emerging with exciting new wines and wineries that require rewriting the enological maps and rethinking one's positions. And, of course, recipes too, because cuisine and wine are closely intertwined and it's difficult to imagine one without the other.


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