Enjoy heirloom tomatoes as part many Mediterranean Diet Recipes!
The high season of summer has arrived. Our CSA farm share this week was bountiful with melons and many varieties of tomatoes. In addition to picking cherry tomatoes, our family’s haul included 3 pound heirloom tomatoes. A slice of tomato was bigger than a slice of bread!
At this time of year I turn to light meals using fresh ingredients. I had lots of tomatoes and yellow plums piling up, begging to be eaten. These were the perfect ingredients to create a refreshing and flavorful sauce to be paired with fish. We enjoyed this dish served with okra and onions prepared Italian style. Chunks of sourdough bread were great for wiping up the sauce.
CSA’s (Community Involved in Sustaining Agriculture) farms are a great resource to buy local, fresh produce. Stop by Local Harvest.org to find a CSA in your area.
Cod With Heirloom Tomato and Plum Sauce
- 4 small cod loins (4-6 ounces each)
- 2 cups heirloom tomatoes, chopped in large chunks
- 2 tbsp. olive oil, divided
- 8 plums, chopped into large chunks
- 1 inch ginger piece, pressed
- 1 tsp Aleppo pepper
- 1 tbsp. butter
- 1/4 cup white wine
- salt and pepper to taste
- parsley, chopped (for garnish)
- Season cod loins with salt and pepper and set aside.
- Add 1 Tbsp of olive oil to a frying pan and allow to heat up for 2 minutes. Add tomatoes, plums, ginger and Aleppo pepper (optional). Add salt and pepper to taste. Cook for 15 minutes on medium, stirring occasionally.
- Add 1 Tbsp of butter and the remaining olive oil to another frying pan. Heat up for two minutes then add the cod loins to the pan. Cook for about 3 minutes on each side until just turning flaky. Add wine to frying pan and cook for an additional two minutes.
- Serve cod covered with tomato and plum sauce. Garnish with parsley.
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