Скачать или смотреть How to Make Tomatoes and Saltfish🍅🍅

Tomatoes and saltfish is a classic Trini breakfast, often enjoyed with coconut bake or fry bake. This dish is versatile, as you can adjust the ratio of tomatoes to saltfish to your preference.
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I like to make extras and keep some in the freezer so I can re-heat and enjoy whenever I have a craving for some Trini comfort food. This dish is simple and comes together in no time. Hope you give this one a try. Enjoy 😊

Ingredients
5- 6 cups of roughly chopped ripe tomatoes
½- 1 cup of chopped boneless and skinless saltfish (I like mine finely chopped, but you can also just break it into chunks)
1 medium onion chopped
4 large cloves of garlic
2 pimento peppers chopped
1 hot pepper like scotch bonnet/habanero (optional)
1-2 tbsp oil for cooking
Salt and sugar to taste

Directions
1. Wash saltfish to remove excess salt, then soak in hot water for 30 minutes. Remove from water and dice into fine or chunky pieces.
2. Chop the tomatoes, onions, garlic and pimento.
3. Add the oil to a pan and let it heat up on medium heat. Add the saltfish and cook for about 3 minutes. The add the onion, garlic and pepper and continue to sauté until the saltfish turns very light brown.
4. Add the tomatoes and stir to combine the ingredients. Cook uncovered for 5 minutes.
5. Add about 2 cups of water and cover the pot and cook on medium heat for about 20-25 minutes, stirring occasionally. The amount of water you add will depend on the type of tamatoes you get- as some tomatos release a lot of water during cooking. The type I used did mot release that much warer so I needed to add to the pot to help the tomatoes cook down.
6. Taste and add salt and a pinch of sugar as needed.
7. Cook till the tomatoes are soft and to your desired level of sauciness.

Note: saltfish or salted fish is also known as salted cod and is popular ingredient used in Caribbean cooking. It is often found in the freezer section or as dried fish in the fish section of the grocery. You can buy it bone in and with skin on, but I prefer to use the boneless and skinless type.

Enjoy with:
Fry bake:    • The FLUFFIEST Trini Fry Bake  
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