You are going to love this dish! I’m sure you will agree that this recipe will become the Best Tomato-Based Tuscan Dish in your repertoire. I was originally introduced to this dish at a wine and food pairing at the Bluewater Grill in Temecula using the great wines of Palumbo Family Vineyard and Winery. The Original dish was made using sea bass. My first experiment was making the dish using chicken since it was the only protein I had in the house. Finally, I had the chance to make the dish using seafood and the recipe brought back some great memories. The sauce and the relish are so good and fresh that you’ll find that it’s perfect on seafood or chicken. It was one of those dishes that you think about; and think about until you finally say, “Let’s try and recreate it already”.
Let’s Talk About The Original Dish
Check out the menu that we had the night of the party. The Tuscan Sea Bass was the recipe that I could not stop talking and thinking about. It had all the flavors of the Mediterranean. I’m sure that our recipe will become a family favorite!
Tre Fratelli was paired and perfectly matched with the sea bass. I have to say that all the wines for the night were just awesome and enhanced the whole menu.
What Makes This Dish So Good?
The Mediterranean flavors coming from using fresh Heirloom Cherry Tomatoes and Green Castelvetrano Olives leave you craving more. Let’s hope your family will be gracious enough to leave you some leftovers!
As if the sauce was not satisfying enough, we top off the plate with a Pine nut Relish which provides some texture and additional nutty sweetness to the plate. Add some crushed Calabrian red pepper to give the dish a little zing or add a lot if you are looking to bring the heat.
Let me know how your dish turned out in the comment area below and as always, thanks for Spending Time In My Kitchen!
Best Tomato-Based Tuscan Dish
4
servings30
minutes40
minutesIngredients
4 Serving sizes Seafood or Chicken
- Tuscan Sauce
Drizzle Extra virgin olive oil
24 oz Mixed heirloom cherry tomatoes
1 Cup Chopped Castelvetrano olives
1 Shallot, minced
3 Cloves of Garlic, minced
12 Oz Vegetable stock
1/2 Lemon; juice and zest,
Optional: Crushed Calabrian pepper
- Relish Ingredients
Drizzle Extra virgin olive oil
2 Oz Pine nuts (1 small package)
1 Stalk Green onion, minced (light green and white portion)
1 Tbl Golden raisins, minced
1/2 Lemon; juice and zest
1/4 Cup Tuscan Sauce
- Garnish
Chopped parsley or chives
Directions
- Make the Sauce
- Blend your cherry tomatoes until completely smooth. Strain the tomatoes into a bowl and set aside.
- Drizzle some olive oil into a medium saute pan. Turn heat to medium. Add minced garlic, minced shallots, and chopped olives into the pan and cook until the garlic and shallots have been lightly browned and are translucent. Add blended cherry tomatoes to the pan. Turn the heat down to low-medium. Cook for 10 additional minutes.
- Make the Relish
- Lightly toast the pine nuts in a small saute pan over low-medium heat until they soften and become fragrant. Be careful not to overtoast the pine nuts. They cook fast. Take pine nuts out of the pan and set aside.
- Drizzle some EVO in a saute pan. Add minced green onion, and minced raisins to your saute pan. Add Tuscan sauce, lemon juice, and zest to your pan. Lightly cook for 2 minutes. Add pine nuts back into the pan and cook for an additional 2 minutes.
- Remove the pan from the heat and place relish in the fridge to cool.
- Protein and Plating
- Remove your relish from the fridge to get to room temperature.
- Prepare your protein according to your preference. It can be as easy as sauteing your protein in butter, garlic, salt, and pepper in a cast iron pan, or some cooking on the grill!
- Place a layer of sauce on your plate
- Place protein on your plate. Place relish on your protein. Garnish with chopped parsley or chives.
- Enjoy!!
Did you make this recipe?
Tag @dfkitchentime on Instagram and hashtag it #spendingtimeinmykitchenfoodblog
