Oven-Dried-Tomato Ragout for Fish Or Shellfish

1. 1

   Preheat the oven to 200 degrees.

2. 2

   Brush the tomatoes lightly with 1 teaspoon of oil.

3. 3

   Place skin side down on a large baking sheet.

4. 4

   Sprinkle with 1/2 teaspoon of salt and pepper to taste.

5. 5

   Bake until the tomatoes shrink to 1/4 of their original size, about 4 to 6 hours; they should remain soft and juicy.

6. 6

   When cool enough to handle, coarsely chop.

7. 7

   Heat 1 teaspoon of oil in a medium skillet over medium heat.

8. 8

   Add the garlic and cook, stirring, for 30 seconds.

9. 9

   Add the mushrooms and cook, stirring occasionally, until soft, about 10 minutes.

10. 10

    Stir in the tomatoes, lemon juice, wine, 1 teaspoon of salt and pepper to taste and cook for 5 minutes.

11. 11

    Stir in the parsley and serve the ragout as a bed for sauteed scallops or for a full-bodied fish like tuna or swordfish.

* Per serving · 4 servings · Values may vary.

No additional tips available.