Skip to content

Type what you have

Cook with

tomato ×
Vegetable and Fruit Juice
Drink

Vegetable and Fruit Juice

4.0

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Place a collection container under the exit spout of a juicer; turn the juicer on. Place carrots into the feeding chute; insert the food pusher and gently guide carrots down the chute. Repeat with strawberries, tomato, bell pepper, apple, lime, and ginger. Turn off the juicer.
  2. 2 Stir juice in the collection container and serve.

By Alice Yuko Shikina

Homemade Vegetable Juice Cocktail
Drink American

Homemade Vegetable Juice Cocktail

4.6

Prep
60 min
Cook
40 min
Total
100 min

Instructions

  1. 1 Place a collection container under the exit spout of a juicer; turn the juicer on. Place tomatoes into the feeding chute; insert the food pusher and gently guide tomatoes down the chute. Repeat with celery, onion, green pepper, beets, carrots, and garlic.
  2. 2 Place juice into a large pot. Stir in sugar, black pepper, horseradish, lemon juice, and enough water to form a thin consistency: season with Worcestershire sauce. Bring to a boil, and cook for 20 minutes.
  3. 3 Pack juice into hot, sterilized 1-quart jars, filling to within ¾ inch of the top. Stir in 1 tablespoon sugar and 1 teaspoon salt into each jar. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe the rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
  4. 4 Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 40 minutes.
  5. 5 Remove jars from the stockpot and let rest on a cloth-covered or wood surface, several inches apart, for 12 to 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.

By Stacy

Copycat V8 Juice
Drink American

Copycat V8 Juice

4.1

Prep
20 min
Cook
55 min
Total
75 min

Instructions

  1. 1 Gather the ingredients.
  2. 2 Process tomatoes, onion, 3 tablespoons plus 1/2 teaspoon celery, carrot, beet, green bell pepper, and garlic through a juicer.
  3. 3 Stir together vegetable juices, water, lemon juice, 1 1/4 teaspoons sugar, horseradish, Worcestershire sauce, and black pepper in a large pot. Bring to a boil and cook until flavors blend, about 20 minutes. Meanwhile, sterilize the jar and lid in boiling water for at least 5 minutes.
  4. 4 Ladle juice into the jar. Stir 1 tablespoon sugar and salt into juice. Wipe the rim of the jar with a moist paper towel to remove any residue. Top with the lid and screw on the ring.
  5. 5 Process juice in a pressure canner at 10 pounds of pressure for 35 minutes.
  6. 6 Remove the jar from the pressure canner and place onto a cloth-covered or wooden surface until cool. Press the center of the lid with a finger to ensure the lid does not move up or down. Remove the ring for storage and store in a cool, dark area.

By Lisa

Ripley's Bloody Mary Mix for Canning
Drink American

Ripley's Bloody Mary Mix for Canning

4.1

Prep
120 min
Cook
75 min
Total
675 min

Instructions

  1. 1 Grind chile de arbol peppers with a mortar and pestle until becomes a powder; set aside.
  2. 2 Place tomatoes, onions, bell peppers, carrots, garlic, and jalapeño in the bowl of a food processor, in batches; pulse until finely chopped then transfer to a large pot.
  3. 3 Stir tomato sauce, vinegar, horseradish, bay leaves, chile de arbol powder, kosher salt, Worcestershire sauce, black pepper, celery seeds, seafood seasoning, and hot pepper sauce into tomato mixture; bring to a boil. Reduce heat, and simmer, stirring regularly, until vegetables are tender, about 30 minutes; remove and discard bay leaves.
  4. 4 Place vegetable mixture in a vegetable juicer, in batches if necessary; process. Strain excess pulp from juice if desired. Pour juice into a large pot over medium heat; cook until nearly boiling then stir in lemon juice.
  5. 5 Meanwhile, inspect 8 quart-sized jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until Bloody Mary mix is ready. Wash new, unused lids and rings in warm soapy water.
  6. 6 Pack hot Bloody Mary mix into hot, sterilized jars, filling to within ¼ inch of tops. Run a clean knife or thin spatula around insides of jars to remove any air bubbles. Wipe rims of jars with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
  7. 7 Place a rack in the bottom of a large stockpot or canning kettle and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 40 minutes (or 35 minutes if using pint-sized jars).
  8. 8 Remove jars from the pot; place on a cloth-covered or wood surface, several inches apart. Cool, 8 hours to overnight. Press centers of lids with a finger to ensure lids do not move up or down. Remove rings for storage and store in a cool, dark area.

By Cara

Kagianas (Greek Eggs and Tomato)
Breakfast Greek

Kagianas (Greek Eggs and Tomato)

4.8

Prep
15 min
Cook
17 min
Total
32 min

Instructions

  1. 1 Place tomatoes into a food processor; blend until smooth.
  2. 2 Heat olive oil in a skillet over medium-high heat. Stir in tomatoes, salt, and pepper; cook and stir until all liquid has evaporated from the tomatoes, 10 to 15 minutes.
  3. 3 Reduce heat to medium. Add eggs; cook, stirring constantly, until mixture is evenly dry and no large chunks remain, 7 to 10 minutes.

By Diana Moutsopoulos

Greek Pasta with Tomatoes and White Beans
Dinner Greek

Greek Pasta with Tomatoes and White Beans

4.2

Prep
10 min
Cook
15 min
Total
25 min

Instructions

  1. 1 Fill a large pot with lightly salted water and bring to a rolling boil. Stir in penne and return to a boil. Cook pasta uncovered, stirring occasionally, until tender yet firm to the bite, 10 to 12 minutes.
  2. 2 Meanwhile, combine tomatoes and beans in a large non-stick skillet; bring to a boil over medium high heat, then reduce heat to medium-low and simmer 10 minutes. Add spinach; cook until wilted, 2 minutes, stirring constantly.
  3. 3 Serve sauce over pasta, and sprinkle with feta.

By Joelene Craver

Glasser's Greek Marlin
Dinner Greek

Glasser's Greek Marlin

4.5

Prep
10 min
Cook
25 min
Total
35 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 Melt 1/4 cup butter with 1 teaspoon garlic in a medium pot over medium-low heat. Stir in tomatoes, basil, and lime juice. Just before mixture comes to a boil, reduce heat to low.
  3. 3 Melt remaining butter in a small pot; mix in remaining garlic.
  4. 4 Arrange swordfish in a baking pan; drizzle with garlic butter.
  5. 5 Bake fish in the preheated oven for 7 minutes. Flip fish; continue baking until fish easily flakes with a fork, about 7 more minutes.
  6. 6 Spoon tomato mixture over fish to serve. Top with pan juices.

By Jim Glasser

Gigantes (Greek Lima Beans)
Dinner Greek

Gigantes (Greek Lima Beans)

4.4

Prep
10 min
Cook
110 min
Total
600 min

Instructions

  1. 1 Place lima beans into a large saucepan and add enough water to cover by 2 inches. Soak for 8 hours or overnight.
  2. 2 When ready to cook, preheat the oven to 375 degrees F (190 degrees C).
  3. 3 Place the saucepan with beans and water over medium heat and bring to a boil. Reduce the heat to medium-low and simmer for 20 minutes.
  4. 4 Drain beans; pour into a 9x13-inch baking dish. Add tomatoes, olive oil, garlic, dill, and salt; stir to combine.
  5. 5 Bake in the preheated oven, stirring occasionally and adding water if the mixture appears dry, until beans are tender, 1 1/2 to 2 hours.

By stamarex

Greek Cream Cheese-Stuffed Chicken
Dinner Greek

Greek Cream Cheese-Stuffed Chicken

4.5

Prep
15 min
Cook
15 min
Total
30 min

Instructions

  1. 1 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
  2. 2 Cut each chicken breast from one side through the middle horizontally to within one-half inch of the other side. Open the two sides and spread them out like an open book.
  3. 3 Mix cream cheese, feta cheese, tomato, olives, onion, and spinach together in a large bowl. Spoon cheese mixture onto 1 side of each opened chicken breast. Fold each chicken breast closed and place on a piece of aluminum foil.
  4. 4 Cook the chicken breasts on the preheated grill until no longer pink in the center and the juices run clear, 15 to 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

By chikkin

Greeked Zucchini
Dinner Greek

Greeked Zucchini

4.3

Prep
20 min
Cook
35 min
Total
55 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C).
  2. 2 Spray a large piece of aluminum foil with nonstick cooking spray. Layer the zucchini, onion, pepper, and olives onto the center. Sprinkle with feta cheese and drizzle with vinaigrette. Fold into a packet and seal the edges.
  3. 3 Bake in preheated oven until vegetables are tender, about 30 minutes. Open the foil packet, turn the oven onto Broil, and broil until the feta lightly browns. Add the grape tomatoes and serve.

By BBLUELINE

Greek-Inspired Vegan Spaghetti Squash
Dinner Greek

Greek-Inspired Vegan Spaghetti Squash

Prep
15 min
Cook
25 min
Total
40 min

Instructions

  1. 1 Bring a very large pan of water to a boil. Add spaghetti squash and cook until it pierces easily with a fork, 20 to 30 minutes.
  2. 2 While squash is cooking, heat olive oil in a skillet over medium heat. Add onion and saute until soft, about 5 minutes. Add garlic and saute for 3 minutes. Stir in tomatoes and cook until heated through, about 3 minutes.
  3. 3 Remove squash from the boiling water. Let cool slightly, then use oven mitts and cut squash lengthwise. Scoop out and discard seeds.
  4. 4 Use a long fork to pull out strands of spaghetti squash into a serving bowl. Add sauteed veggies, basil, and olives and toss to combine.

By Stacey

Greek Green Beans
Side Dish Greek

Greek Green Beans

4.4

Prep
20 min
Cook
55 min
Total
75 min

Instructions

  1. 1 Heat the olive oil in a large skillet over medium heat. Cook and stir the onions and garlic in the skillet until tender.
  2. 2 Mix the green beans, tomatoes, sugar, and salt into the skillet. Reduce heat to low, and continue cooking 45 minutes, or until beans are soft.

By COLEE576

Octapodi Kokkinisto (Greek Octopus in Tomato Sauce)
Dinner Greek

Octapodi Kokkinisto (Greek Octopus in Tomato Sauce)

4.6

Prep
20 min
Cook
70 min
Total
90 min

Instructions

  1. 1 Place the octopus pieces into a large saucepan. Cover, and cook over medium-high heat until the octopus has released its juices, 10 to 15 minutes. Uncover, and continue simmering until the liquid has reduced to 3 to 4 tablespoons, 20 to 25 minutes.
  2. 2 Drizzle the octopus with olive oil, then stir in the onions and bay leaves. Cook and stir until the onions have softened, about 10 minutes. Add the tomatoes, salt, and pepper. Reduce heat to medium-low, cover, and simmer until the octopus is tender and the sauce has thickened, about 25 minutes. Cook uncovered for the last 10 minutes if the sauce is too thin.

By Diana Moutsopoulos

Greek Layer Dip
Appetizer Greek

Greek Layer Dip

4.8

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Spread the hummus in a smooth layer in an 8x8-inch baking dish.
  2. 2 Layer the feta cheese, cucumber, tomato, and Kalamata olives on top.
  3. 3 Whisk together the olive oil and oregano in a small bowl, then drizzle over the Kalamata olives. Refrigerate up 24 hours before serving.

By k8e204

Greek Pasta
Dinner Greek

Greek Pasta

4.2

Prep
15 min
Cook
15 min
Total
30 min

Instructions

  1. 1 Bring a large pot of lightly salted water to a boil. Plunge whole tomatoes in water briefly, until skin starts to peel. Remove with a slotted spoon and place in cold water. Add pasta to boiling water and cook for 8 to 10 minutes or until al dente; drain.
  2. 2 While pasta is cooking peel blanched tomatoes and chop.
  3. 3 In a large skillet over medium heat, heat olive oil. Stir in garlic and mushrooms and saute until mushrooms begin to give up their juices. Stir in tomatoes and oregano and cook until tomatoes are tender.
  4. 4 To serve, plate pasta, top with hot tomato sauce and sprinkle with feta and olives.

By Mary

Greek Horiatiki Salad
Dinner Greek

Greek Horiatiki Salad

5.0

Prep
10 min
Cook
Total
30 min

Instructions

  1. 1 Cut tomatoes into wedges over a large serving bowl so that any extra juices land in the bowl with tomato wedges. Add onion slices and oregano, then season liberally with salt; mix to combine. Allow tomatoes to sit at room temperature until juices have released, at least 20 to 30 minutes or up to 2 hours.
  2. 2 Mix in bell pepper, cucumber, and olives just before serving. Top with feta cheese and drizzle with olive oil.

By Diana Moutsopoulos

Briam (Greek Baked Zucchini and Potatoes)
Dinner Greek

Briam (Greek Baked Zucchini and Potatoes)

4.6

Prep
30 min
Cook
90 min
Total
120 min

Instructions

  1. 1 Gather all ingredients. Preheat the oven to 400 degrees F (200 degrees C).
  2. 2 Spread potatoes, zucchini, and red onions in an extra-large baking dish (9x13-inch or larger, or 2 baking dishes).
  3. 3 Cover with puréed tomatoes, olive oil, and parsley; season liberally with sea salt and pepper. Toss until vegetables are evenly coated.
  4. 4 Bake in the preheated oven for 1 hour. Stir gently, then continue baking until vegetables are tender and moisture has evaporated, about 30 minutes more.
  5. 5 Cool briam slightly before serving or serve at room temperature.

By Diana Moutsopoulos

Melitzanosalata Agioritiki (Athenian Eggplant Salad)
Dinner Greek

Melitzanosalata Agioritiki (Athenian Eggplant Salad)

4.7

Prep
20 min
Cook
15 min
Total
110 min

Instructions

  1. 1 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
  2. 2 Pierce eggplant a few times with the tip of a paring knife or fork.
  3. 3 Cook on the preheated grill, turning often, until skin is charred and eggplant is tender, about 15 minutes. Set aside until cool enough to handle. Remove and discard skin from eggplant; dice pulp.
  4. 4 Combine eggplant pulp, onion, tomato, feta, parsley, olive oil, and vinegar in a bowl; mix well. Refrigerate for 1 hour. Season with salt before serving.

By constantina

Greek Frittata
Greek

Greek Frittata

4.0

Prep
10 min
Cook
35 min
Total
45 min

Instructions

  1. 1 Preheat the oven to 400 degrees F (200 degrees C). Butter a 10-inch nonstick, ovenproof skillet.
  2. 2 Warm thawed hash browns in the microwave for 1 to 2 minutes.
  3. 3 Combine hash browns, feta cheese, spinach, red peppers, and artichokes in a bowl.
  4. 4 Stir eggs and cream together in a second bowl until well blended. Season with Greek seasoning, salt, and pepper. Add hash brown mixture and stir to combine. Pour mixture into the prepared skillet.
  5. 5 Arrange red onion and tomato slices on top and garnish with oregano sprigs.
  6. 6 Bake in the preheated oven until eggs are set and the top is lightly browned, 30 to 35 minutes. Allow to cool in the pan slightly, and serve warm.

By Bibi

Greek Saganaki
Appetizer Greek

Greek Saganaki

4.3

Prep
10 min
Cook
5 min
Total
15 min

Instructions

  1. 1 Slice feta into 2x3/8 inch squares, about 8 slices. In a small bowl, beat the egg with the oregano. Dip each slice of feta in egg, shake off excess, and coat in flour.
  2. 2 Heat olive oil in a frying pan over medium heat. Quickly cook cheese in olive oil until golden, turning once. Pat dry with paper towels.
  3. 3 Arrange feta on a plate with thick tomato slices, season with black pepper, and garnish with lemon wedges.

By Elizabeth Chorley

Greek Rice Salad
Greek

Greek Rice Salad

4.5

Prep
20 min
Cook
45 min
Total
75 min

Instructions

  1. 1 Bring brown rice and water to a boil in a saucepan over high heat. Reduce the heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, 45 to 50 minutes. Remove from heat and allow to cool, fluffing occasionally with a fork.
  2. 2 Toss avocado and lemon juice together in a large bowl. Add tomatoes, cucumber, feta, onion, olives, mint, olive oil, lemon zest, garlic, salt, and pepper to the bowl; lightly toss the mixture until evenly combined.
  3. 3 Fold cooled rice gently into the mixture. Serve immediately or chill up to 1 hour; the salad does not last well for more than a day as the tomato and cucumber begin to release their juices and the salad becomes watery.

By Audrey Noland

Spinach and Feta Pita Bake
Dinner Greek

Spinach and Feta Pita Bake

4.8

Prep
10 min
Cook
15 min
Total
25 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 Spread tomato pesto onto one side of each pita bread and place them pesto-side up on a baking sheet. Top with tomatoes, spinach, mushrooms, feta cheese, and Parmesan cheese; drizzle with olive oil and season with pepper.
  3. 3 Bake in the preheated oven until pita breads are crisp, about 12 minutes. Cut pitas into quarters to serve.

By Heatherbee

Cucumber Tomato Salad
Salad Greek

Cucumber Tomato Salad

4.7

Prep
15 min
Cook
Total
135 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Whisk water, vinegar, oil, sugar, salt, and black pepper together in a large bowl until smooth.
  3. 3 Add cucumbers, tomatoes, and onion; stir to coat.
  4. 4 Cover the bowl with plastic wrap; refrigerate for at least 2 hours for best flavor results.
  5. 5 Enjoy!

By BogeyBill