Moussaka Recipe from Our Poros Island Cooking Odyssey in Greece
March 3, 2023
In our family our kids call moussaka "Greek lasagna," and it does bear a lot of resemblance to its Italian cousin. Both are layered, baked…Read This Post
Emilia Romagna is one of the foodie capitals of Italy, and a great place to explore the wonders of Italian cuisine. From the pasta and cheese to the meat and vegetables, it is a region rich in flavors. Try this delectable and super-simple summer recipe, which is iconic enough to be found in various forms throughout the Mediterranean basin! Of course, this recipe is best enjoyed with summer ripe tomatoes, but is delicious even if you are using tomatoes out of season.
Prep time: 10 minutes
Cook time: 40 minutes
Cook method: Bake
Side note: did you know that oregano has been long considered a medicinal herb, with strong antibacterial properties?
1. Wash and cut the tomatoes in half and put them in a baking pan.
2. Add a pinch of salt, a pinch of oregano, and a drop of olive oil to the top of each. Don’t like oregano? Try thyme or even rosemary, or a mixture of various herbs. You can even chop some garlic to add to the mixture.
3. Bake in the oven at 150 C / 300 F for about 40 minutes.
These tomatoes are a wonderful side dish to accompany meat or fish, but they can also be cut up and added to pasta, as a topping for pizza or focaccia, or even as a tasty condiment for sandwiches.
You can read more about the history of the tomato in our blog. And if you are looking for more recipes using tomatoes, just browse our recipe archive!
Check out all our culinary tours in Italy, including:
By Peg Kern
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