Falmouth Is Cooking - Episode 10

In Episode 10 of Cooking In Falmouth, host Gail Blakely introduces the winners of the "Never Say No to an August Tomato" contest and cooks the winning recipes.

BAKED FETA WITH TOMATOES (from Dimitrasdishes.com)

½ lb feta cheese
1 cup grape or cherry tomatoes
3 tbsp olive oil
1 tablespoon capers
1 tsp dried oregano
a pinch of salt for the tomatoes
ground black pepper to taste
pinch crushed red pepper flakes, or more

Preheat the oven to 400F.

Place the feta cheese in the center of an 8-inch round baking pan.

Arrange the tomatoes around the feta cheese and season them with salt and pepper.

Drizzle the olive oil over the tomatoes and feta cheese.

Add the capers and season with crushed red pepper flakes and oregano.

Bake on the center rack of the preheated oven for about 20 minutes.

Turn the broiler element on high and transfer the baking tray to the top rack.

Broil until the feta turns golden brown on top and the tomatoes are wrinkled, about 3 minutes. Watch carefully so it does not burn.

Serve as an appetizer with some toasted bread or sliced veggies, or mash it all together and serve it as a sauce over chicken or pasta.

LORRE-JO JOYCE’S “EASY PEASY” BAKED TOMATOES

Large ripe tomatoes
Grated mozzarella and parmesan cheese
Fresh basil leaves, chopped
Olive oil

Preheat the oven to 375F.

Slice the tomatoes and lay the slices on a parchment lined baking tray and season lightly with salt and pepper to taste.

Sprinkle with plenty of mozzarella and parmesan.

Drizzle with olive oil and fresh basil.

Bake for 10 minutes, until cheese is melted and lightly browned.

Serve over a bed of greens, or simply on a plate as a side dish.

BARBARA KANELLOPOULOS’ TOMATO AND BULGUR SALAD

3/4 cup water
½ cup bulgur
1 tablespoon olive oil
2 cups chopped tomatoes
¼ cup chopped parsley
2 garlic cloves, finely chopped
1 medium red onion, finely chopped
12 to 15 Kalamata olives, pitted.

Dressing:

Juice of one lemon
2 tablespoons olive oil
¼ teaspoon ground coriander
Salt and freshly ground pepper

Bring water to rolling boil and add bulgur and olive oil.

Bring again to boil, cover, and simmer until bulgur is soft and water absorbed, about 25 minutes.

Remove from heat, fluff with fork and cool.

In a serving bowl, combine tomatoes, bulgur, onion, parsley, garlic, olives.

To make dressing: combine lemon juice, olive oil, coriander, salt and pepper. Pour over salad and toss. Serve cold or at room temperature.

Optional: a light scattering of crumbled feta.

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