Posts Tagged ‘Tomatoes’

Cod with Eggplant, Tomatoes & Basil



6 Tbsp olive oil

5 cloves garlic, chopped

1 pint cherry tomatoes, halved (or 1lb tomatoes)

Salt & pepper

1 eggplant (1lb), trimmed and cut into 12 round slices (about 1/2” thick)

3/4 lb skinless cod fillet, cut into 1” cubes

1/3 cup shredded fresh basil



1) Preheat the broiler.  In a skillet, heat 3 Tbsp olive oil over medium heat.  Add the garlic and cook until golden, about 2 minutes; using a slotted spoon, transfer to a small bowl.  Add the tomatoes to the pan; season with salt and pepper.  Cook, undisturbed, until tender on one side, about 5 minutes.  Stir and continue to cook, stirring occasionally, for about 5 minutes.

2) Line a baking sheet with foil; transfer the eggplant to the baking sheet in a single layer.  Brush the eggplant on both sides with the remaining 3 Tbsp olive oil; season witht salt and pepper.  Broil, turning once, until tender and browned, about 8 minutes.

3) On the baking sheet, divide the eggplant into 4 portions.  Spoon the tomatoes on top and cover with the cod.  Broil until the fish is just cooked through, about 5 minutes.  Using a wide spatula, transfer to plates.  Top with the basil and garlic.


From Everyday with Rachel Ray


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Sweet Corn & Pepper Salsa


4 ears of sweet corn

6ea mixed sweet & hot peppers

1 medium sweet onion

2 garlic cloves, minced

1 pint cherry tomatoes

1 bunch cilantro, chopped

Vegetable oil

Salt & pepper

Lemon juice



  1. Cut corn kernels from the ears of corn.
  2. Dice the peppers & onions.
  3. Sauté onions & garlic in a little oil over medium heat until fragrant.
  4. Add corn & peppers and sauté until tender.
  5. Season with salt, pepper & lemon juice.
  6. Add halved tomatoes & cilantro. Let cool.
  7. You can serve immediately but it will be better the next day!

This simple, versatile salsa made from farm fresh ingredients gathered at your local farmers market can be served with spice-rubbed pork, grilled fish, steak, chicken, or try mixing with beans or gilled tempeh for a vegetarian twist. Add whole grains and a leafy green salad and you have a healthy, delicious meal for 4. Recipe courtesy of Chef Jason Brzozowy of Tilth Restaurant, Seattle, WA.

Recipe from the Washington State Farmers Market Association, http://www.wafarmersmarkets.com

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Tonnemaker Explosion Salsa (canned salsa)

8 cups super ripe heirloom tomatoes, chopped coarsely
6 jalapenos, seeded and chopped
6 cayenne peppers, seeded and chopped
oil for sautéing the peppers
2 cups onions, chopped
3 cups sweet peppers, chopped
7 cloves garlic, chopped
1 cup tomato sauce
1 teaspoon ground cumin

½ teaspoon paprika
½ teaspoon salt
2 teaspoons apple cider vinegar
1 teaspoon cayenne pepper
½ cup cilantro, fresh, chopped
juice of 3 limes

1.  Sauté onions, garlic, hot peppers, sweet peppers in a little oil for a few minutes.

2.  Throw in tomatoes and all the juice that’s running off the cutting board.

3.  Simmer on medium-heat, uncovered for 15 minutes. Stir often.

4. Meanwhile, mix up tomatoes sauce, cumin, paprika, vinegar, salt and cayenne. Add to the simmering tomato mixture. Continue to cook for another 10 minutes.

5.  Remove tomato mix from stove and add cilantro and lime juice. Pull out prepared jars and fill with hot salsa.

6.  Top with boiled, hot lid. Tighten and set in prepared hot water bath.

7.  Boil in hot water bath for 15mins.  Remove jars & rings (when sealed) and wash.

Yield: 6-8 half pint jars

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