Tomato Preserves | Massimiliano Poggi | Chef Recipes | Reporter Gourmet S.r.l.

Ingredients

• 500 g of peeled pear tomatoes from Abruzzo
• 300 ml of extra virgin olive oil
• 400 g of fresh basil
• 2 slices of day-old Tuscan-style bread
• 1 whole fresh cod fillet
• 50 g of chives
• 10 leaves of calamint
• 10 leaves of parsley
• 500 ml of sea water
• 500 ml of tomato water
• 1 head of garlic
• Salt to taste