The sweetness of the slightly carmelized tomatoes with the spiciness of the jalapeños, makes this a wonderful sauce for fish, chicken or pork.
6 Tablespoons Extra-virgin Olive Oil
10 Jalapeños, cored, seeded, and thinly sliced crosswise
4 Pounds Roma Tomatoes, cored and diced (the big dice on the Norpro Big Mouth Chopper is perfect for this.)
- In a large, deep skillet, heat the 6 tablespoons of olive oil. Add the jalapeños in an even layer and cook over moderately low heat, without stirring, until softened, about 6 minutes. Using a slotted spoon, transfer the jalapeños to a plate.
- Add the chopped tomatoes to the skillet and cook over high heat until they release their juices, about 4 minutes. Continue to cook over medium high heat until slightly thickened, about 4-8 minutes. Season with salt.
- Spoon the tomatoes and their juices onto a serving platter.
- Top with grilled salmon, chicken breasts or sliced pork tenderloin.
- Top the protein with the jalapeños and serve.
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