Best 10 Greek Tomato Sauce Recipes

BRIAM (GREEK MIXED VEGETABLES IN TOMATO SAUCE)

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Place three of the tomatoes, the 1/2 cup olive oil, red wine vinegar, sugar, parsley, mint, basil, oregano, capers, and garlic in the bowl of a food processor and process to create a fresh tomato sauce. Season with salt and black pepper; set aside. Chop the remaining tomato; set aside.
• Heat the 2 tablespoons olive oil in a skillet over medium heat, and cook and stir the onions until slightly golden, about 10 minutes.
• Stir together the onions, potatoes, eggplant, zucchini, bell peppers, okra, the reserved chopped tomato, and the fresh tomato sauce, and place the mixture in a large baking pan. If needed, stir in a little water so that the vegetables are just covered with sauce.
• Bake in the preheated oven until all vegetables are tender, about 1 hour.

SOUTZOUKAKIA (GREEK MEATBALLS IN A TOMATO SAUCE)

Steps:

• Soak the bread in the wine for about 5 minutes, or until thoroughly softened.
• Then, squeeze out and reserve the excess wine.
• In a large bowl, combine the ground meat with the wine soaked bread, onion, garlic, egg, parsley, grated cheese, cumin, and salt and pepper to taste.
• Mix the ingredients until thoroughly blended.
• Cover and chill for 1 to 2 hours.
• Dampen your hands, pinch off small portions of meat mixture, about the quantity of a teaspoon or just over, and shape into approximately 20 oval rolls (looks sort of like an elongated, slightly flattened, meatball).
• Dredge them in flour.
• Heat olive oil in a large frying pan.
• Add the meatballs and fry until browned all over, turning occasionally and allowing time for the meat to cook thoroughly. (alternatively, if you want a 'lighter' recipe, you could just brown in a non-stick pan or bake them in the oven - not as flavourful, but still good).
• Remove from the pan using a slotted spoon and set aside.
• Strain the oil you fried the meatballs in through a fine sieve into a cooking pan.
• Add all the sauce ingredients, and the reserved wine.
• Bring to a boil and simmer until the sauce is thick.
• Drop in the meatballs, stir to cover all over with the sauce, and simmer covered for 15 minutes.
• Serve hot with rice, french fries, or mashed potatoes.

GREEK CHICKEN WITH TOMATO-FETA CHEESE SAUCE

Steps:

• Heat oil in a heavy large skillet over medium-high heat (I use my electric skillet for this).
• Add in onions or shallots, garlic (if using) red pepper flakes (if using) oregano and basil; saute for about 5 minutes.
• Season the chicken with salt and pepper, then add in the chicken, skin side down to the skillet; brown to 5 minutes.
• Turn the chicken over with tongs and add in the crushed tomatoes and wine (or broth if using) bring to a simmer; cover the skillet.
• Reduce heat to medium-low and simmer until the chicken is cooked through (about 25 minutes).
• Transfer the chicken to a plate.
• Boil the sauce over high heat for about 5 minutes to thicken.
• Mix in cheese and olives and simmer until heated through (about 5-6 minutes).
• Serve with hot cooked noodles.

GREEK-STYLE FRESH TOMATO SAUCE

Steps:

• Bring a large pot of salted water to a boil for the pasta.
• Heat the EVOO in a large skillet or pot with a tight-fitting lid over medium to medium-high heat. Melt the butter into the oil. When the butter begins to foam, add the oregano, garlic and onions and cook until softened, about 5 minutes. Add the wine and cook for 1 minute. Add the tomatoes and season with salt and pepper. Cover and cook until the tomatoes have burst and the sauce is thickened, 12 to 15 minutes.
• Meanwhile, add the pasta to the boiling water and cook until al dente. Reserve 1/2 cup of the cooking liquid, then drain the pasta.
• Stir the sauce, then add the feta and cook until melted, about 1 minute. Add the pasta and the reserved cooking liquid and toss to combine, 1 to 2 minutes. Top with the mint and parsley, and serve.

GREEK GREEN BEANS IN TOMATO SAUCE (FASOLAKIA)

Steps:

• 1. Heat oil in a large saucepan over medium heat. Add onions and saute until tender, about 5-7 minutes.
• 2. Add garlic and pepper flakes and saute until fragrant, about a minute.
• 3. Add tomatoes, green beans, oregano; salt and pepper and simmer until the beans are soft; about 40 minutes.
• 4. Remove from heat, mix in dill and parsley and serve garnished with feta cheese.

SOUTZOUKAKIA (GREEK MEATBALLS IN TOMATO SAUCE)

Steps:

• For the meatballs, mix the ground beef, garlic, cumin, white wine, bread (squeeze out the wine and reserve to be used in the sauce) and egg.
• Season to taste with salt and pepper.
• Shape into approximately 30 sausage shaped patties, roll in flour and fry in oil until cooked through.
• Remove from pan, set aside on a plate covered with paper towels.
• For the sauce, bring the tomatoes stock and butter to a boil.
• Add the wine and the seasoning and simmer until sauce beginns to thicken.
• When the sauce starts to thicken, add the soutzoukakias and simmer for a further ten minutes.

LAMB STEAK WITH GREEK TOMATO SAUCE AND FETA

Steps:

• Rub the lamb with the olive oil, oregano, and cinnamon. Marinate for 1-2 hours, and bring to room temperature before cooking.
• SAUCE:.
• Heat the olive oil over medium heat.
• Sauté the onion with a pinch of salt until soft, about 8 minutes.
• Add the garlic, cinnamon, and oregano, and cook for 5 minutes.
• Add the wine, swirl it around the pan, and then add the tomato sauce. Bring to a boil, then reduce the heat to low, and simmer for 8 minutes.
• Check the seasoning, and add honey if the sauce tastes acidic.
• Cover the sauce and set aside.
• LAMB:.
• Heat 1 tablespoon olive oil in a skillet over medium heat.
• Place the lamb in the skillet, and cook 3-5 minutes on each side, until done to your liking.
• Remove the lamb to a warmed plate, and deglaze the pan with some additional red wine.
• Add the sauce to the skillet and simmer briefly.
• To serve, spoon the sauce over the lamb, and top with the feta and parsley.

GREEK SPLIT PEAS WITH TOMATO SAUCE

Steps:

• Place split peas in a deep saucepan.
• Add cold water to cover peas by at least 2 inches.
• Bring to a boil over medium-high heat.
• Reduce heat to a simmer and cook gently 45 to 50 minutes, stirring occasionally with a wooden spoon, until peas are soft and almost dry.
• (Add 1/4 cup water, if needed, to keep peas from sticking.)
• When peas are soft, stir in oregano and 1 teaspoons oil.
• Season to taste with salt and pepper.
• Transfer to a wide, shallow dish.
• While split peas are cooking, make the sauce.
• Heat remaining oil in a medium non-stick skillet over medium-high heat.
• Sauté onion until golden, about 6 minutes.
• Stir in tomatoes, tomato paste, cinnamon, bay leaf and 1/4 cup water.
• Simmer until tomatoes break down, about 10 minutes.
• Remove bay leaf.
• Mix in vinegar and capers.
• Season to taste with salt and pepper.
• Spread sauce evenly over cooked peas.
• Set aside to cool to room temperature.
• Serve, or cover and refrigerate for up to 24 hours.
• Bring to room temperature before serving.

GREEK GREEN BEANS IN TOMATO SAUCE

Steps:

• Sautee the onion in the olive oil. Add the tomatoes and then the beans and sautee for a minute or two. Add water (sauce should cover beans) and bring to a boil. Stir in the parsley. Reduce heat, cover, and cook on low for 45 minutes. Sauce should have a thick and slightly oily consistency. Feel free to add potatoes or carrots to beef up the dish a bit!

GREEK TOMATO SAUCE

Steps:

• Combine all ingredients.
• Simmer for 15 minutes to an hour.