Greek Tomato Sauce
This Greek pasta sauce will take you on an adventure…. a flavorful adventure! You’ll notice some spices not usually in a tomato sauce like cinnamon and cloves, but I promise, the will give you a flavor you never thought you needed!
Full recipe here:
One Pan Chicken & Potatoes Kokinisto: In Greek Style Tomato Sauce
Kokinisto is a popular Greek cooking method. Kokino translates to the color red hence, kokinisto is a red sauce made with tomatoes, onions, garlic, and herbs. You can cook anything in it to create a spectacular meal. Even simple vegetables cooked or roasted in this sauce take them to the next level. I love this dish in particular because all of the ingredients are literally dumped in a baking tray, mixed, and baked until everything is tender. All of the work is done in the oven which makes this perfect for a busy weeknight. I added Harissa, a paste made with roasted red peppers, garlic, and spices. If you cannot find it, go ahead and substitute some jarred roasted red peppers. Puree them with the tomatoes and you will love the hint of sweet and smoky flavor that they will add to this dish.
Print this recipe here:
Serves 6:
1 (2.5-3 pounds) chicken, cut into pieces
1 and ½ pounds of potatoes, peeled and cut into 1 and ½ inch cubes
2 teaspoons salt, or more
Black pepper, to taste
Pinch of crushed red pepper flakes
1 teaspoon cumin powder
3-4 tablespoons olive oil
For garnish: feta cheese and chopped fresh parsley
For the sauce:
• 28 ounces canned tomatoes, pureed
• 1 small onion, very finely chopped
• 3-4 garlic cloves, grated
• ½ teaspoon of granulated sugar or honey, optional
• 1 cup of chicken broth or water
• 2-3 tablespoons Harissa paste
Preheat the oven to 425 °F, 220 °C.
Place the chicken and potatoes in a 9 by 13 by 2.95-inch baking pan and drizzle with olive oil. Season with salt, pepper, cumin, and red pepper flakes.
Add all of the sauce ingredients on top and toss everything together.
Cover with a large piece of crumpled parchment paper. Crumbling the parchment helps keep it in place. You can also wet it and squeeze the water out, then cover the tray.
Place in the center rack of the preheated oven and bake covered for 30 minutes.
Uncover and mix everything one more time.
Return to the oven and raise the temperature to 450 °F, 230 °C and bake until the chicken is cooked, and the potatoes are fork-tender. About 45-50 minutes longer. Taste and adjust seasoning if needed.
Garnish with chopped parsley and serve with feta cheese and some toasted bread to mop up that delicious sauce.
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Traditional Greek okras with tomato sauce in the oven
Traditional Greek recipe.
Okras with tomato sauce, cooked in the oven.
You 'll see a teqnique so that to prevent the okras from releasing their sticky juices
Greek Roasted Potatoes With Tomato Sauce
Greek Roasted Potatoes With Tomato Sauce is a super easy and amazingly tasty dish to have around the holidays or in the winter months as it is a very comforting and warming dish. Use as a side or as a main!
Potatoes In Tomato Sauce
Ingredients:
2lbs Potatoes cubed to 1/2 inch cubes
500 ml crushed tomato
1/2 cup olive oil
salt and pepper
1tsp crushed chilies
4 cloves crushed garlic
1tbsp cinnamon
1 tbsp. thyme
1 tbsp. oregano
1 cup water
feta to top
olive oil to top
Directions:
Preheat oven to 375F
Combine all ingredients into a bowl and mix except the water.
Add to a baking dish and add the cup of water on top.
Cover with tin foil and bake at 375F for 45 mins.
After 45 mins remove the foil and cook for another 20-30 mins until the potatoes are fork tender and the sauce has thickened.
Serve hot and top with feta cheese and olive oil.
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Greek Okra with Tomato Sauce - Bamies Yiahni - Μπάμιες Γιαχνί
Greek Okra with Tomato Sauce-Bamies Yiahni
BY: Greek Cooking Made Easy
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Μπορείτε επίσης να βρείτε αυτή τη συνταγή μου όπως και όλες τις άλλες, γραμμένες και στα Ελληνικά, στον Ιστότοπό μου, στο παραπάνω λίνκ!
Serves 3-4 persons
Okra with Tomato Sauce-Bamies Yiahni: This is a very simple one-pan vegan dish made with Okra. Okra is a vegetable also known as “ladies’ fingers” because of its long, finger-like shape. Although it has a pretty nickname, Okra is one of those vegetables that a lot of people hate!! Why? Because it has a bad reputation for being slimy or gooey, so many people avoid cooking and eating it. Others don't have recipes for it. Please allow me to change your mind, because Okra is definitely worth a try! Follow my 2 tricks to make okra slime-free and without turning mushy when cooked! I hope you'll enjoy this simple vegan delicacy. There are of course, many other ways to cook okra. It pairs very well with chicken, meat or even fish!
Suitable for vegan and fasting.
Ingredients:
500 gr/1lb2oz Okra fresh or frozen and thawed
3 medium Potatoes suitable for cooking
1 medium dry Onion finely chopped
1 Garlic clove
1-2 tbsp. Tomato Puree
250 gr/9oz canned Tomato cubes
2 ripe medium Tomatoes or Pomodori
1 vegetable stock cube +
250 ml/1 cup warm water
50 ml/0.25 cup Olive Oil
100 ml/6.5 tbsp. White Vinegar
1 tbsp. Balsamico Vinegar
Salt and Ground Pepper
1 tsp. Sugar
1/2 tsp. Ground Cinnamon
1/2 bunch fresh Parsley
Μπάμιες Γιαχνί (σε σάλτσα ντομάτας)
BY: Greek Cooking Made Easy
Σερβίρει 3-4 άτομα
Μπάμιες Γιαχνί (σε σάλτσα ντομάτας): Αυτό είναι ένα πολύ απλό βίγκαν πιάτο που φτιάχνεται με μπάμιες. Η Μπάμια είναι ένα λαχανικό που δεν αρέσει σε πολλούς ανθρώπους! Γιατί; Επειδή έχει την κακή φήμη ότι είναι γλοιώδης, κι έτσι πολλοί άνθρωποι αποφεύγουν το μαγείρεμα της. Άλλοι δεν ξέρουν καν πώς να ετοιμάσουν μπάμιες. Επιτρέψτε μου λοιπόν να σας αλλάξω την κακή γνώμη, γιατί οι μπάμιες αξίζουν σίγουρα μια δοκιμή! Ακολουθήστε τα 2 κόλπα μου για να φτιάξετε μπάμιες που δεν λιώνουν μόλις μαγειρευτούν ούτε έχουν σάλια!
Ελπίζω να απολαύσετε αυτό το μοναδικά απλό βίγκαν έδεσμα. Υπάρχουν βεβαίως πολλοί άλλοι τρόποι για να μαγειρέψετε μπάμιες. Συνδυάζονται πολύ καλά με κοτόπουλο, κρέας ή ακόμα και ψάρι!
Κατάλληλο για βίγκαν και νηστεία.
Υλικά:
500 γρ/1lb2oz Μπάμιες φρέσκιες ή κατεψυγμένες (που μόλις έχουν αποψυχθεί)
3 μεσαίες Πατάτες κατάλληλες για βράσιμο
1 μέτριο ξερό Κρεμμύδι ψιλοκομμένο
1 σκελίδα Σκόρδο
1-2 κ.σ. Ντοματοπελτές
250 γρ/9oz Κύβοι ντομάτας σε κονσέρβα
2 ώριμες φρέσκιες μέτριες Ντομάτες ή Πομοντόρι
1 κύβος +
250 ml/1 φλιτζάνι ζεστό Νερό
50 ml /0,25 φλιτζάνι Ελαιόλαδο
100 ml/6,5 κ.σ. Ξύδι απλό άσπρο
1 κ.σ. Ξύδι Μπαλσάμικο
Αλατοπίπερο
1 κ.γ. Ζάχαρη
1/2 κ.γ. Κανέλα
1/2 ματσάκι φρέσκος Μαϊντανός