Ep 2. Episode 202: You Say Tomato, I Say Domata

In episode 202 of My Greek Table with Diane Kochilas season 2, titled "You Say Tomato, I Say Domata," host Diane explores the versatility and cultural importance of tomatoes in Greek cuisine.

Diane begins by taking viewers to the vibrant Kypseli Market in Athens, where she selects a variety of fresh, ripe tomatoes for use in her recipes. She then heads to her kitchen to showcase three dishes that highlight the tomato's role in Greek cooking.

The first recipe Diane prepares is a refreshing tomato and cucumber salad with feta cheese and olives, a classic Greek dish that is perfect for summertime. She emphasizes the importance of using high-quality ingredients, such as heirloom tomatoes, to truly elevate the flavors of the dish.

Next, Diane shares a recipe for a savory tomato and feta pie, or "spanakopita" as it is known in Greece. She demonstrates how to make the phyllo dough from scratch and explains the significance of this dish in Greek culture, where it is commonly served as an appetizer or side dish.

Finally, Diane presents a mouthwatering tomato-based seafood stew that features squid, mussels, and other fresh catch from the Aegean Sea. She discusses the history of Greek fishermen and their connection to the sea, which is reflected in the country's seafood-focused cuisine.

Throughout the episode, Diane shares interesting stories and facts about tomatoes in Greek culture, such as their association with the Greek goddess Demeter and their introduction to Europe by Spanish explorers in the 16th century. She also highlights the various ways in which tomatoes are used in Greek cuisine, from sauces and stews to salads and pies.

By the end of the episode, viewers will have a newfound appreciation for the humble tomato and its importance in Greek gastronomy. Diane's passion and expertise make for an entertaining and informative episode that is sure to inspire viewers to incorporate more tomatoes into their cooking.