(Octopus Baked with Tomatoes)


1 1/2 Lbs. Octopus
1 28 Oz. Tomatoes - Roma: quarter the tomatoes
2 Cups Wine - white
1/2 Cup Vinegar - Balsamic
3 Cloves Garlic - minced
2 Lg. Onions:  one sliced and the other minced
3 Tsp. Capers
1/4 Cup Extra Virgin Olive Oil
1 Tsp. Oregano flakes - dried
1 Lg. Lemon


This dish can be prepared with either the more commonly available baby octopus or the occasionally available large octopus one might find in an area accessible to the fishing industry.  the recipe here is for the latter.

Have the fishmonger cut a one foot length of tentacle from the Octopus.  Remove the skin and suckers with a sharp knife.  These are good in a spicy soup, a recipe we will share as visitors to The Artisan request same.    Using a boning knife, split the tentacle down the large orifice in the center of the tentacle.  the result should be a snow white piece of Octopus.  Place this into a large, unsealed zip lock bag, and tenderize it by pounding it 50-60 times with a wooden mallet much as you would an abalone.  The result should be a piece of fish about half as thick as when you began the process.

Place the tenderized Octopus into a large bowl.  Add the 2 cups of white wine, the sliced onion, the Balsamic vinegar, and the juice from the lemon.  Let the Octopus marinate for 4-6 hours in this mixture.


Preheat the oven to 375.

To a mixing bowl add the tomatoes, the minced onion, the garlic, capers and oregano flakes.  Add salt and pepper to taste.  Mix thoroughly. 

Oil a baking dish with 1/2 the olive oil.  Add 1/2 the tomato mixture to this.   Remove the Octopus from the marinade and lay it on the tomato sauce.  Cover the Octopus with the remaining sauce.  Gently splash the remaining olive oil on top.   Bake the Octopus for 1 hour.  At the end of this time, serve the Octopus, covered with the tomato sauce an sprinkled with lemon juice,  on heated plates.

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Last updated on:  06/03/99 12:51:29 AM