Oven-Dried-Tomato Ragout for Fish Or Shellfish
Published September 30, 1995
- Total Time
- About 4 hours 45 minutes
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Ingredients
14 plum tomatoes, cored and halved lengthwise
2 teaspoons olive oil
1 ½ teaspoons kosher salt
Freshly ground pepper to taste
1 clove garlic, peeled and minced
2 cups thinly sliced shiitake mushrooms
2 tablespoons fresh lemon juice
¼ cup white wine
2 tablespoons chopped Italian parsley
Nutritional analysis per serving (4 servings)
12 grams carbs; 88 calories; 2 grams monosaturated fat; 3 grams fat; 4 grams fiber; 647 milligrams sodium; 3 grams protein; 7 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat the oven to 200 degrees. Brush the tomatoes lightly with 1 teaspoon of oil. Place skin side down on a large baking sheet. Sprinkle with ½ teaspoon of salt and pepper to taste. Bake until the tomatoes shrink to ¼ of their original size, about 4 to 6 hours; they should remain soft and juicy. When cool enough to handle, coarsely chop.
- Step 2
Heat 1 teaspoon of oil in a medium skillet over medium heat. Add the garlic and cook, stirring, for 30 seconds. Add the mushrooms and cook, stirring occasionally, until soft, about 10 minutes. Stir in the tomatoes, lemon juice, wine, 1 teaspoon of salt and pepper to taste and cook for 5 minutes. Stir in the parsley and serve the ragout as a bed for sauteed scallops or for a full-bodied fish like tuna or swordfish.
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