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Categories:
tomatoes olive oil onion carrot celery garlic white wine fresh basil kosher salt red pepper snapper black pepper fresh oregano red zucchini yellow squash red bell pepper Castelvetrano olives capers
Viewed: 36 - Published at: a year agoIngredients
- 7 pounds tomatoes, cored
- 1/2 cup olive oil, divided
- 2 cups chopped onion
- 1 cup chopped carrot
- 1 cup chopped celery
- 1/4 cup minced garlic
- 2 tablespoons unsalted tomato paste
- 1 cup dry white wine
- 1/2 cup chopped fresh basil
- 1 teaspoon kosher salt, divided
- 1/2 teaspoon crushed red pepper
- 4 (6-oz.) skin-on snapper fillets
- 1/2 teaspoon black pepper, divided
- 1/4 cup fresh oregano leaves, divided
- 1 red Fresno chile, chopped
- 1 1/2 cups diced zucchini
- 1 cup diced yellow squash
- 1 cup diced red bell pepper
- 1 1/2 ounces pitted Castelvetrano olives, coarsely chopped
- 1 tablespoon drained capers
Method
- Add half of tomatoes to a large saucepan filled with boiling water; cook 20 seconds. Plunge into a large bowl of ice water. Repeat procedure with remaining tomatoes. Drain. Remove tomato skins; discard. Halve tomatoes; scoop out seeds with a slotted spoon, and discard. Coarsely chop tomatoes.
- Heat 6 tablespoons oil in a large Dutch oven over medium-high heat. Add onion, carrot, and celery; saute 5 minutes. Add garlic; reduce heat, and cook 15 minutes. Stir in tomato paste; cook 1 1/2 minutes. Add wine; cook 10 minutes. Add tomatoes, basil, 1/2 teaspoon salt, and crushed red pepper; simmer 1 hour or until reduced to 7 1/2 cups. Reserve 5 cups sauce for Open-Faced Meatball Subs and Creole Shrimp and Okra.
- Cut 3 slits into the skin side of each fillet. Heat 1 tablespoon oil in a large skillet over high heat. Sprinkle fillets with 1/4 teaspoon salt and 1/4 teaspoon black pepper. Add fillets, skin side down, to pan; cook 4 minutes. Turn and cook 1 minute. Remove from pan. Add remaining 2 1/2 cups tomato sauce, 2 tablespoons oregano, and chile to pan. Add fillets, skin side up, to pan. Cover; cook 3 minutes.
- Heat remaining 1 tablespoon oil a skillet over high heat. Add squashes and bell pepper; cook 3 minutes. Stir in remaining salt, remaining black pepper, remaining oregano, olives, and capers. Serve with fillets and sauce.
