Tomato and Feta Sauce

This recipe works for: Dressing/Sauce, Main Dish

  • 4 oz Petite diced tomtatoes
  • 1 oz Onion chiffonade
  • ½ tsp Garlic minced
  • 1 oz Red wine
  • 1 oz Chicken stock
  • 1 oz Feta crumbles
  • To taste S&P
  • 1 pinch Thyme leaves
  • 1 pinch Cayenne pepper
  • 1 tbl Butter
  • 8 oz Chicken or Fish Filet
  • 4 oz Flour
  • 1 pinch Salt & Pepper
  • 3 oz Oil


Add oil to a saute pan, add pan to range at medium high heat. While oil is heating dredge the protein in the flour/S&P mixture. Once the oil reaches smoke point add the protein. Sear on both sides until golden, remove from pan and finish in the oven. Add the onions and garlic to the original pan and saute until the garlic is brown. Deglaze the pan with the tomatoes, red wine and stock. Once the sauce has reduced to one’s desired consistency add the thyme cayenne, thyme and feta. Remove the pan from the heat and allow to cool enough so the butter doesn’t separate when one folds it in. Finally, plate the protein and ladle the sauce on top.

Did You Know?

Canned fruits and tomatoes are packed within just a few hours of being harvested at the peak of ripeness.