Green Tomato Fondue Recipe | PBS Food

by Ana Sortun Served with feta and summer herbs


Yield: Serves 6



  • 3 green tomatoes split in half lengthwise
  • 1/2 cup ouzo
  • 1/2 cup dry white wine
  • 1/2 cup of extra virgin Greek olive oil
  • 3 cups goats milk feta
  • 1/2 cup water
  • 1/2 cup mixed chopped herbs like summer savory, basil, thyme, sage, and/or oregano
  • 3 pita breads torn into halves


  1. Pre-heat oven to 350°F.
  2. Place the green tomatoes into a casserole dish and season all sides with salt and pepper. Add ouzo, white wine, and olive oil.
  3. Turn them onto the cut side and roast in the oven for about 20 to 25 minutes until tender when pierced with a fork.
  4. Allow the tomatoes to cool for 10 minutes to give up more juices. Reserve these juices for the feta mixture. Crumble the feta into the work bowl of a food processor fitted with a metal blade. Add the juices from the roasted tomatoes and a half cup of water.
  5. Blend until smooth and creamy, approximately 2 minutes.
  6. Pour the feta into the bottom of a baking dish that just holds all of the tomato halves.
  7. Bake the tomatoes in the feta for about 10 minutes until it is soft and bubbly.
  8. Sprinkle with chopped herbs. Serve with grilled shrimp or pita bread.


This segment appears in show #3305. Recipe courtesy of Ana Sortun © 2008 Ana Sortun
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