I can not think of a word to tell you how good this was. I simply can’t. After Elizabeth and I cooked with yellow tomatoes this weekend, I had this rolling in the back of my mind. Wow, sometimes things just go better than anticipated.
You could use this with pasta, chicken, shrimp….lots of possibilities.
Ready…..here we go.
Yellow Tomato Sauce Over Fish
4 pieces of white fish
5-6 large yellow tomatoes (heirloom)
2 large shallots, diced
7 cloves of garlic, sliced thin
1 1/2 C white wine
1 C white wine vinegar
3/4 teaspoon red pepper flake
Juice of half lemon
1 1/2 teaspoon kosher salt
3 Tbls olive oil
1 Tbls butter
Pepper to taste
6 leaves of fresh basil, chopped
1 cup cherry tomatoes
Preheat pan on med-high.
Add Chop shallots and garlic
Add 1 Tbls olive oil to pan. Add shallots and garlic
Cook until tender and then add wine and vinegar
While the shallot and garlic are cooking in the liquids- core, peel, and quarter the tomatoes
Using a food mill, work the tomato into the pan
Now, here is what it looks like
Add lemon juice and basil
Bring to a boil, then simmer down
Cook your fish…..
You could grill it or sauté it. I cooked indoors since it is 105 degrees outside.
When the fish is almost done, ladle about 1 cup of the sauce to the pan and let it reduce. Add the cherry tomatoes.
I cooked orzo for my hubby, but I just ate the fish. I nearly licked the plate.
Save the rest of your sauce for some pasta or freeze for next time.
That’s it for now—