Potato and Olive Stew in Tomato Sauce (Patates Yahni me Elies)

In a rich tomato sauce scented with bay leaves, this simple vegan dish is part of the traditional Greek foods we cook during Lent, hence the late, brilliant Martin Brigdale  chose to photograph it at Meteora, the breathtaking site in Central Greece for my first book The Foods of Greece

 

 

 

Serves 2 as main course, and 4 as side dish

 

 

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Stuffed Tomatoes (Domates Gemistes)

Kaliope Delios, who, together with her husband, owns the tavern Castro in Avgonyma, Chios, makes delicious stuffed tomatoes. She uses plenty of wild fennel, together with fresh mint from her garden to flavor the simple rice stuffing. Since wild fennel is not readily available in the US, I substituted fennel bulb and dill, and the result was very good. Arborio rice is a good substitute for the common, medium grain Greek rice used in all sorts of stuffings. Prepare domates gemistes a day in advance and keep in the refrigerator. Let them come to room temperature before serving.
Fragrant and sweet, these stuffed tomatoes are delicious when accompanied by feta cheese and fresh crusty bread.

56

TO SERVE 6 (more…)

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