Oven-Dried-Tomato Ragout for Fish Or Shellfish

Name: Oven-Dried-Tomato Ragout for Fish Or Shellfish
Total time: 4 h 45 min
Yield: Four servings
Cuisine: italian
Ingredients: 14 plum tomatoes, cored and halved lengthwise; 2 teaspoons olive oil; 1 1/2 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; 1/4 cup white wine; 2 tablespoons chopped Italian parsley

By Molly O'Neill

Total Time: About 4 hours 45 minutes
Rating: (0)
Comments: Read comments

Featured in: Scallops and Scrimpshaw

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Ingredients

Yield:Four servings

14plum tomatoes, cored and halved lengthwise
2teaspoons olive oil
1½teaspoons kosher salt
Freshly ground pepper to taste
1clove garlic, peeled and minced
2cups thinly sliced shiitake mushrooms
2tablespoons fresh lemon juice
¼cup white wine
2tablespoons chopped Italian parsley

Ingredient Substitution Guide

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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.