Home grown tomatoes!

My friend, Cooper, gave us tomatoes from her garden. I was looking for recipes to use the tomatoes and I found one from Food & Wine by Jessica Theroux. Here's the link http://www.foodandwine.com/recipes/cod-with-fresh-tomato-sauce-and-arborio-rice.

Cod with Fresh Tomato Sauce my way

4 tablespoons extra virgin olive oil
5 garlic cloves, peeled, cored and pressed 
1/4 teaspoon crushed red pepper flakes
3 pounds tomatoes, coarsely chopped
1/8 teaspoon saffron threads, crumbled
5 fresh oregano sprigs
kosher salt and freshly ground black pepper
zest of 1 orange
1 bay leaf
2 whole cloves
1/2 pound capellini 
1-2 tablespoons butter
2 6-8 ounce skinless halibut fillets, preferably from the tail
Fresh basil, chopped for garnish

In a large, deep skillet, heat ~3 tablespoons of the olive oil. Add the garlic and red pepper flakes and cook over moderate heat until the garlic is golden, about 1 minute. Add the tomatoes and saffron and cook over moderate heat until the tomatoes just begin to soften, about 5 minutes. Add the oregano, bay leaf, cloves and season with salt and black pepper. Cook the sauce over moderately low heat, stirring and crushing the tomatoes with a spoon, until the sauce is thickened and the liquid is reduced, about 35 minutes. Discard the oregano, cloves and bay leaf.


Bring a large pot of salted water to boil. Cook pasta according to package directions, approximately 3 minutes. Add the remaining 1 tablespoon of olive oil and butter and season with salt and pepper.

Nestle the cod in the tomato sauce and cook, turning the fillets once, until just opaque throughout, about 12 minutes, 6 minutes per side. Add orange zest and basil.

Spoon the pasta into bowls and top with the cod and sauce.

This was delicious and healthy. We drank Chardonnay with it. We could have used some crusty bread to sop up the sauce. Enjoy!