Tomato Patties - {Domatokeftedes}

Recipe Ingredients

1 lb	454g / 16oz	Roma tomatoes - halved
3 oz	85g	Olive oil - plus
5 oz	142g	Olive oil - for frying
		Kosher salt - to taste
		Freshly-ground black pepper - to taste
1		Onion - finely chopped (medium)
2		Garlic cloves - minced
1 teaspoon	5ml	Finely-chopped Calabrian chiles
4 oz	113g	Parsley - finely chopped
4 oz	113g	Scallions - finely chopped
1 teaspoon	5ml	Finely-chopped oregano leaves
1 teaspoon	5ml	Finely-chopped basil leaves
4 oz	113g	Flour
4 oz	113g	Bread crumbs
		= (panko preferably, but Italian is ok)
1		Granulated sugar - if needed

Recipe Instructions

Preheat oven to 350 degrees.

Place the tomatoes in a medium bowl. Drizzle with 2 ounces of the oil and season with salt and pepper. Place seed-side down on a lightly oiled baking sheet. Place in the oven and bake until the skins wrinkle and the tomatoes are soft, about 30 to 40 minutes.

Remove from the oven and cool. Peel the skins from the tomatoes and place in a colander over a bowl, to drain for about 20 minutes, occasionally pressing them to release juice. Reserve tomato juice for a later dish.

Heat 1 ounce of the oil in a saute pan over high heat. Add in the onions and cook until translucent, about 3 to 4 minutes. Add in garlic and chiles and cook for 1 minute. Remove and cool.

In a medium bowl, combine the roasted tomatoes, parsley, scallions, oregano, and basil with the onion mixture. Add in the flour and bread crumbs and season with salt and pepper. Add more bread crumbs, if needed. Add sugar if tomato mix is acidic. Shape mixture into 2-ounce patties.

Heat the remaining 5 ounces of oil in a medium skillet over high heat to reach 375 degrees. Turn heat to medium-high heat and place the patties into the skillet in small batches. Cook on both sides until golden brown. Add more oil as needed. Remove patties and drain on paper towels. Season with salt while warm.

This recipe yields 4 to 6 servings.

Source:
MELTING POT with Cat Cora - (Show # MP-1C03) - from the TV FOOD NETWORK

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