Summer is in full swing, and that means only one thing—the season of real tomatoes has officially begun! In Bulgaria, authentic garden tomatoes, ripened outdoors under the sun, delight us from July all the way through the end of October. This is the most joyful time for any cook or gardener because their taste and aroma are simply divine. And while we have grown accustomed to finding tomatoes in shops year-round, winter varieties are always a massive compromise in terms of flavor, fragrance, and nutritional value.
To celebrate this wonderful season properly, we at Spizing have prepared a series of quick and easy recipes where high-quality tomatoes take center stage. Our advice is to make them with the most delicious tomatoes you can find at the market, or even better—with those you have grown yourself.
We Cook Whatever Is in the Garden!
We start with an absolute classic recipe, typical of Bulgarian homemade summer cuisine. Its philosophy is simple: we gather tomatoes, parsley, stale bread, oil, and whatever traditional herbs are on hand.
To make the recipe even easier, quicker, and accessible at any time of the year, we use our Thracian Spice Mix by Spizing. In it, we have gathered the perfect balance of:
- Garlic and savory
- Carrot, parsnip, and celery leaves
- Bell peppers and parsley
In the original recipe, crumbled stale bread is traditionally used—if you have some tucked away in your pantry, absolutely use it! In this case, we went with breadcrumbs for a quicker alternative.
The Secret to the Perfect Gyuvech
The secret weapon here is simple: the tomatoes must be good, and you must not skimp on the parsley and herbs. The dish is baked in the oven until the water from the tomatoes evaporates completely and the gyuvech “renders down to its oil.”
You can serve it either hot or completely cold as a starter. And if you happen to be some kind of millionaire—it goes phenomenally well as a side dish to succulent grilled fish or hot meatballs!
Video Recipe: Thracian Tomato Gyuvech
Watch step-by-step how to prepare this economical and incredibly aromatic summer dish: