I’m 1/4 Greek on my mom’s side. Many of the local pizza places in suburban Boston are Greek owned. As such they have signs in the windows advertising “Gyros.” One when I was about 14, every the curious culinarian, I asked the guys at Newtonville Pizza what at “Ji-row” was. He got super annoyed and said, “First it’s a h’yee ro” while way over pronouncing it…. and I assume he went on to explain what it was. But my shame stopped me from listening after that. Of course 26 years later I make a mean Gyro myself, though it’s tough to photograph.
Homemade tzatziki sauce, tomato, shaved onion on pita. The meat is basically just ground lamb from our new meat share #WaldenLocal with red onion, nepitella, EVOO, S & P. Maybe a bit of white wine… I can’t remember.
Fresh in season tomatoes with relatively thin skins are really easy to use for a quick sauce no peeling (concaseeing) involved. Dice and saute in a hot pan with toasted garlic. Add basil and parsley at the end as needed. They start out quite liquidy, but cook down nicely. And you’re not likely to even notice the skin.
I’m a big believer in slicing my herbs, not chopping them, especially soft herbs. Everyone gets all gung-ho to chiffonade basil, which by the way you don’t have to really roll into a super tight bundle. But nobody respects that parsley, et. all. Just grab a handful in your “claw” hand and slice thin. With only one cut with a sharp knife you get more flavor, less leaching, nice presentation, and it last several days if you do extra.