Sun-dried tomatoes type San Marzano

Dried tomatoes in the kitchen

Dried tomatoes in the pantry are always a great idea because they give each dish a rich and particular flavor.

Try the dried tomatoes on a bruschetta of warm bread or add them to your salads legumes or cereals or to the classic tomato sauce on pasta.

Before using them in preparations, dried tomatoes should be soaked in water, both to rehydrate them and to remove the salt that has been used to preserve them.

First rinse them well under running water and then put them in a pot of cold water with a drizzle of vinegar. Bring to a boil and remove the pot from the heat.

If you want to enjoy a less soft product, avoid soaking in water for too long.

With dried tomatoes you can also enrich the dough with bread, savory pies, muffins, plumcakes and pizzas.

We propose a recipe with dried tomatoes. 

Cod with beaten dried tomatoes 

If you love simple dishes but rich in flavor this recipe will delight you!

Cod with beaten dried tomatoes is a second course of genuine fish inspired by Mediterranean cuisine, characterized by a wise and balanced use of a few tasty elements. 

To make this dish, in fact, you will need only three ingredients: the finest parts of the cod, dried tomatoes in oil and red onion, which gives an unexpected crunchy note and creates a delicate harmony of flavors and textures. When guests are pressing and time is scarce, don't be caught unprepared... 

Cod with beaten dried tomatoes is the ideal solution to make a good impression, with taste and simplicity!

INGREDIENTS

252 CALORIES PER SERVING

• - Cod 300 g
• - Red onions 100 g
• - Dried tomatoes in oil 80 g
• - Extra virgin olive oil 10 g
• - Black pepper to taste

To prepare the cod with beaten dried tomatoes, start cleaning the onion: remove the ends and the outer coating of the onion, then cut it in half and finally into very thin slices.

Transfer the onion slices to a bowl with water and ice, in this way it will keep its crunchiness intact. Take the tomatoes in oil, drain and cut into small pieces, then chop them finely with a knife until you get a puree. Now pour the oil into a non-stick pan and heat it over medium-high heat, then lower the heat slightly and add the cod.

Cook for about 6 minutes without turning it, turning the pan so as to distribute the oil well and prevent the pieces from sticking to the bottom. After this time, gently turn the cod with a spatula and let it cook for another 6 minutes always over medium heat. 

Meanwhile, drain the red onion and dry it with kitchen paper. Once cooked, transfer the cod to the dishes by placing it on top of a base of chopped dried tomatoes, then add a few slices of raw onion, a sprinkling of black pepper and a drizzle of raw oil.

Your cod with beaten dried tomatoes is ready to be served!

Recipe: GialloZafferano.it

Storage: Store at a controlled temperature +6°C

How to use: wash the tomatoes to remove excess salt or soil residues. Before use, boil for a few minutes.