A traditional Greek dish, Garides Saltsa Domates (gah-ree-dehz may sal-sah doh-mah-tehz) is simple to prepare and makes an appetizing and light luncheon dish. Serve with rice and a mixed green salad and a well-chilled Greek white wine, such as Hymmetus.
2 oz. butter medium-sized onion, thinly sliced garlic cloves, crushed
2 lb. fresh tomatoes, blanched, peeled, seeded and chopped, or
2 lb. canned peeled tomatoes, drained and chopped
1 teaspoon sugar
1 teaspoon dried oregano
1 teaspoon chopped fresh basil, or
½ teaspoon dried basil
1 bay leaf
1 tablespoon chopped fresh parsley
8 fl. oz. dry white wine
1 teaspoon salt
1 teaspoon black pepper
1 lb. frozen Dublin Bay prawns , thawed and shelled
3 oz. feta cheese, cut into small cubes
In a large, heavy frying-pan, melt the butter over moderate heat. When the foam subsides, add the onion and garlic to the pan and cook them, stirring occasionally, for 5 minutes, or until the onion is soft and translucent but not brown.
Add the tomatoes, sugar, oregano, basil, bay leaf and parsley to the pan and stir well to mix. Reduce the heat to low, cover the pan and simmer the sauce for 15 minutes, stirring occasionally.
Stir in the wine and increase the heat to high. Bring the liquid to the boil. Reduce the heat to low and simmer the sauce, uncovered, for a further 30 min-utes, or until it has thickened and reduced somewhat.
Stir in the salt, pepper, prawns and cheese. Cook the mixture for 8 to 10 minutes, or until the prawns are heated through and the cheese has melted, Remove the pan from the heat and remove and discard the bay leaf. Spoon the mixture into a warmed serving dish and serve at once.