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Combine cherry tomatoes, oil, garlic, and salt in a saucepan over medium-low heat. I've made the sauce twice in the last week to keep up with a bumper crop of cherry tomatoes. I doubled the sauce recipe the first time, tripled it the second.

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Composition Smoked River cobbler fillets with a cherry tomato sauce:

1. Take 500 g for frozen lightly spiced jacket wedges
2. Prepare 1 onion, finely chopped
3. Make ready 1 clove of garlic, crushed
4. Take 1 tbsp of balsamic vinegar
5. Require 400 g (1x tin) Pomodorini cherry tomatoes in rich tomato juice
6. Take 1 tsp of Fairtrade white caster sugar
7. Provide 500 g of skinless and boneless river cobbler fillets
8. Provide 0.5 tbsp olive oil
9. Prepare 100 g for kale OR Spinach, to serve
10. Prepare chopped parsley

Remove the top two fillets using a fish knife and fork. Ease the skeleton away to reveal the remaining. Smoked mackerel fillet on toast with pepper and tomato. Tomatoes and mozzarella with basil leaves.

Smoked River cobbler fillets with a cherry tomato sauce making process:

1. Preheat the oven to 200ºC, fan 180ºC, gas 6. Put the wedges on a large baking tray in a single layer and cook for 20 minutes.
2. Meanwhile, put the onion, garlic, vinegar, tomatoes and sugar in a pan and bring to the boil. Turn the heat down to low and simmer for 10 minutes, stirring frequently.
3. Line a baking tray with foil. Brush the fish fillets with the oil, season with plenty of freshly ground black pepper and arrange on the tray. (optional: chopped parsley)
4. Put in the oven with the wedges for the final 10 minutes of cooking time.
5. Put the kale or spinach in a microwave-proof bowl with 2 tablespoons water, cover loosely with cling film and cook on high for 1 minute 30 seconds.
6. Serve with the fish, wedges and cherry tomato sauce.

Fresh vegetable salad with tomatoes, cucumbers and onions. Sandwich made of salted lard on rye bread, served with garlic, cherry tomatoes and parsley. Quick and simple, homemade roasted cherry tomato sauce - packed with flavor from fresh cherry tomatoes that caramelize and become wonderfully Because larger tomatoes may be juicier/have more water content, roasting might take a little bit longer, or you'll just end up with a thinner sauce. Full-flavored sauce with garlic, basil and olive oil. I can eat sweet summer cherry tomatoes right out of the bowl like candy, but even I find myself with a surplus sometimes that needs using up.

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