Made with rich Santorini tomatoes, these keftedes or fritters are a delicious appetizer to impress guests.
By Michelle M. Winner
What are Tomato Keftedes? You start with the tomato I discovered on Santorini. An incredible small tomato that packs a punch of flavor. In fact it is referred to in various parts of Greece as the Santorini tomato. It only grows here in Santorini developing its tart, rich deep flavor from the relentless sun, wind and lack of water. My dear friends at Iconic Santorini Hotel suggested I try their Executive Chef Konstantinos Avgoulis’ version of Tomato Keftedes.
Born and raised on Santorini, Chef Avgoulis treats Iconic guests, one of the Mantis Hotel Collection , to many of his treasured family recipes including his rose jam and this one using the noblest of ancient fruits, the tomato. Of course there is nothing to compare with tasting these for the first time sitting at the edge of the caldera outdoors in Iconic’s shady pergola covered restaurant accompanied by a lemony Assyrtiko from Estate Aryros or some cold bubbly from Santo Wines.
Michelle was born with a fork in her hand. As a culinary travel writer and confirmed foodophile she delights in the world-wide discovery of new flavor profiles, spices, salts and herbs. Based in one of the world's foodie meccas; Portland, Oregon, not far from "Pinot Noir Heaven" Michelle shares culinary travel and chef's recipes. Her photography has appeared in Saveur Magazine and she has contributed culinary travel articles to Forbes online, WSJ online, Business Insider, Condé Nast Digital Media, Islands magazine and many others. A confirmed globetrotter, she still keeps her bags packed and fork in hand (well . . . except through airport security.)