When it is tomato season I try and use them however I can. If I can’t finish what I have before they go bad, I generally roast, jar, and freeze them. However, one thing I enjoy doing is making a kind of tomato paste which I use for a variety of things. This “paste” consists of onion, garlic, herbs, and tomatoes, of course.
The trick is to really allow the tomatoes to cook down. For this recipe I use 1/4 of a diced red onion and 2 small, roughly chopped tomatoes. In a hot pan, add the tomato and onion and allow them to cook down for about 10 minutes. You will see some caramelization happen and the sauce will begin to stick a bit to the pan so be sure to stir on occasion.
Next, add 1/4 C of white wine and some fresh or dry herbs before reducing for a few minutes. Nothing screams Mediterranean like basil, thyme, and oregano so I use what I have on hand. Today it was 1 teaspoon of each, dried oregano and dried thyme. Season with a bit of salt also. How much will depend on your taste and the kind of salt you use so, taste as you go.
At the end I toss in 2-3 cloves of minced garlic so it keeps the potent garlic flavour which is needed for the halloumi cheese.
What is halloumi? It is a delicious, squeaky cheese that can be battered and fried because it keeps its shape well. It is also often made of sheep’s milk so it is a bit friendlier for those who are sensitive to dairy. I love to add it to salads or it can be flambeed. Both of these options make nice treats but I came up with this recipe because I was looking for a lighter option. Because it is common in many Mediterranean areas, I decided to use the flavours that I am familiar with. I would have loved to throw in some chopped olives but, unfortunately, I had none on hand.
Halloumi usually comes in a package and all you really need to do is cut it up into large cubes. When they are cut, stir them into your heated sauce until they begin to melt a bit. Serve hot. Cold halloumi does not do it justice so this step should be left for the end right before serving.
250g halloumi (cut into 1″ cubes)
1 tsp dried oregano
1 teaspoon Italian spice
2 Tbsps olive oil
2 small tomatoes (coarsly chopped)
1/4 red onion (diced)
2 cloves garlic (minced)
1/4 C white white
- Heat olive oil in a pan and add tomatoes and onions.
- Cook on high for approximately 10 minutes while stirring occasionally.
- Stir in herbs.
- Add white wine and reduce for several minutes until sauce thickens.
- Season with salt and garlic.
- Toss in halloumi and stir until it heats and begins to melt.
- Serve hot.
Protein 13.9 g