4-6 med. sized, ripe tomatoes
6 tbsp. olive oil
1/4 c. diced onion
Salt & pepper to taste
1 1/2 lb. med. shrimp
1 tsp. oregano
2 oz. Feta cheese
1/4 dry white wine
2 tbsp. fresh parsley

Drop tomatoes in boiling water for 15 minutes. Peel, halve and squeeze out seeds. Chop coarsely. Saute onions in olive oil for about 5 minutes (just until clear - do not brown). Add tomato, oregano, wine, salt, pepper and 1/2 of parsley. Bring to boil and cook briskly until tomato is thickened (about 1/2 hour).

Drop in shrimp (which have been peeled down to tail (leave the tail ON!) and cook for 5 minutes. Sprinkle with Feta cheese and remaining parsley. Serve over rice, if you like. 4 servings.