Tomato cutlets “Domato keftedes” – a detailed recipe cooking. 
Time: 1 hour. 30 min. Difficulty: easy Servings: 4 – 6 capacity: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cups (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teahouse spoon (tsp) – 5 ml.
Ingredients for the recipe:
- 450 gr halved tomatoes of the variety Rome
- 30 ml olive oil, plus 30 ml., plus 150 ml. for frying
- Salt and ground black pepper
- 1 medium chopped onion, finely chopped
- 2 minced cloves of garlic
- 1 tsp finely chopped chili peppers Calabrian
- 110 gr. finely chopped parsley
- 110 gr. diced chopped green onions
- 1 tsp finely chopped oregano leaves
- 1 tsp finely chopped basil leaves
- 110 gr. wheat flour
- 110 gr. breadcrumbs
- A pinch of granulated sugar if necessary
Recipes with similar ingredients: plum tomatoes, onions, garlic, chili pepper, breadcrumbs, oregano, basil, parsley
Recipe preparation:
- Preheat the oven to 180 ° C. Put the tomatoes in a medium bowl size. Pour 60 ml. oil, salt and pepper. Put seeds down onto a lightly greased baking sheet. Put in bake and bake until the skin is wrinkled and the tomatoes become soft, about 30-40 minutes
- Remove the pan from the oven and let the tomatoes cool. Clean them from the peel and put in a colander, setting it on a bowl. Leave for 20 minutes to stack the juice, periodically squeezing them. Leave tomato juice for another dish. In a pan over high heat heat 30 ml. oils. Put the onions and fry until transparent, about 3-4 minutes Add garlic and chili and cook for a minute. Take off with fire and let cool.
- In a medium-sized bowl, mix baked tomatoes, parsley, green onions, oregano and basil with onion mixture. Add wheat flour and breadcrumbs, salt and pepper. Add when the need for more breadcrumbs. If the mixture turned out sour, add sugar. Form the meatballs weighing 55 g. medium-sized skillet over high heat oil to a temperature of 190 ° C. Reduce the heat to moderately strong and in small batches, place the patties in the pan. Sauté them with both sides to golden brown. If necessary add more oil. Put the patties on a paper towel so that excess fat was absorbed. Salt the cutlets while they are warm.
