TINY Santorini tomatoes, ripened under the blazing island sun, with little rain and almost no irrigation, are intensely flavorful, with hardly any juice. When making this simple meze with Santorini tomatoes, one doesn’t need to drain them or to add much else.
Trying to duplicate the taste with ordinary tomatoes, I came up with this recipe. Following the same principle, you can make other patties using seasonal vegetables.
Blanch the fresh tomatoes in a large saucepan of boiling water for 20 seconds, then remove and plunge into a bowl of cold water. Core, peel, halve, seed and dice the tomatoes. Drain in a colander set in the sink for 30 minutes.
Meanwhile, place the sun-dried tomatoes in a bowl of warm water and let stand for 30 minutes.
Drain the sun-dried tomatoes and squeeze out as much liquid as possible. Finely chop them.
In a small skillet, heat the
In a medium bowl, combine the diced tomatoes, sun-dried tomatoes, parsley, scallions and onion mixture. In a small bowl, combine the flour and baking powder. Add to the tomato mixture, along with the potato or potato flakes and season with salt to taste. Taste the mixture; if it is too acidic, add the sugar.
In a large skillet,
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