I'm the lucky recipient of a carton of grape tomotoes...I put 10 of the punnets in...

J

joanietoo

Well-known member
a pot and brought them to the boil. (Made a bit of a mess with it boiling over there!)

And then whizzed them all up and sieved them. Then added a wee bit of sugar and a 1/4 of a jar of Spanish olives and some fresh garlic and whizzed that all up.

Suggestions please on what to do with a large portion of it...I will make a soup of course, I'll only use about 1/3 of the sieved amount and add softened onions. It has made a huge potful.

I thought of lasagna but I have a big dish of it I froze last week.

 
I love those flavors--with some fresh parsley and a little anchovy you have...

a kind of Puttanesca sauce for dried pasta or atop a grilled fish. I might drizzle a little raw extra virgin olive oil at the last minute.

 
Hey, Charlie, it is the anchovy that I did not think of, perfect for the...

wonderful side of white salmon I have. ( perfect too for the on-going diet!)
Do you think freezing will ruin the sauce somewhat? I'm not into bottling.

Thanks for the suggestion. I used a bit of evoo in the softening process and will deff. add a bit to the finished dish.

 
How about using it for a chicken dish. Chicken thighs would be

terrific...I'd salt and pepper them then brown both sides in a little olive oil. Remove from pan and saute some onion or shallots, and garlic. Deglaze the pan with a little dry white wine then return the chicken to the pan along with your tomato mixture, some capers and fresh herbs (basil, oregano, rosemary, parsley would all be great, or a combination, and a bay leaf). Then let the dish simmer to perfection. To serve you could sprinkle a little finely minced fresh parsley or some crumbed feta cheese, if desired.

 
Sandra's Rec: Red Snapper Veracruzana is yummy and could be

adapted easily with your tomato mixture.

Red Snapper Veracruzana

1 pound snapper or other white firm fish
3 whole limes, juiced
6 oz water
1 tablespoon olive oil
1 whole onion, chopped
2 cloves garlic, mashed
1 dash cumin
1 dash pepper
3 tablespoons capers with juice
1/3 cup spanish olives with juice, chopped
1 whole bay leaf
3 whole tomatoes, chopped
jalapenos or serranos to taste, chopped big
1 cup dry white wine

Marinate fish in lime juice water and salt for 1/2 hour. Drain and place fish in a lightly oiled baking dish.

Preheat oven to 350F.
In a large pan, saute all ingredients for sauce. Pour the sauce over the fish. Bake for 15 - 20 minutes or until fish is opaque.

Serve with boiled potatoes.
Can also be made with shrimp.

Source: Sandra in London

Pat’s notes: Easy and tasty. The second time I made it was even better. Sauteed the sauce ingredients (cutting back on the wine to about 1/2 cup and omitted cumin) then placed fish fillets (perch) and shrimp on top and nestled down into the sauce a little. Allowed them to cook in the sauce, turning once. Was absolutely delicious. Hubby kept going wow over the dish.

 
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