Add the tomato chunks the Italian seasoning and the splash of Tabasco. Tomato and Herb Butter Preheat the oven to 400 degrees F.
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Cover and process until pureed.

Cod and tomato recipe. Add white wine tomatoes. Reduce the sauce until it has thickened flipping the cod over a few times to coat evenly. Cook until sauce is thickened 1-2 minutes longer.
You want a dish big enough to fit the cod in a single. Add tomatoes to skillet. In a large skillet heat 1 tablespoon oil over medium-high heat.
Bake for ten minutes. Turn off the heat. Cook and stir until tomatoes are softened 2-4 minutes.
Add the cherry tomatoes and wine and boil deglazing the pan in the process. Drizzle the bottom of a casserole dish lightly with olive oil. Cook over a medium heat for.
Spread out the tomato garlic mixture and nestle in the fish. Pat fish dry with paper towels. Add garlic and potatoes and cook stirring often with a wooden spoon until garlic is golden brown about 3 minutes.
Give the pan a good shake jostling the tomatoes. Stir in the tomatoes tomato purée and salt and pepper to taste. Season all generoulsy with salt pepper and chili flakes.
Tomatoes on the sides lemons underneath. Return the cod to the pan and then add the basil. Place tomatoes in a blender.
Reduce heat to medium-low. Add the garlic pepper and paprika and cook for 2 minutes. Swirl around in the pan to combine and let this cook for 90 seconds.
In a large saucepan over medium heat heat oil. Serve cod with tomato. Transfer the fish to a plate and add the garlic to the pan frying until fragrant.
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