Tag Archive: plum tomatoes




1/2 lb. romaine lettuce (rinsed, dried and chopped)

16 large sea scallops

1 can (10 oz.) black beans (rinsed and drained)

2 plums tomatoes (chopped)

4 stuffed sweet cherry peppers

olive oil

sea salt


1. In a skillet, put 3 tbsp. of olive oil. Cook scallops on both sides for 4 minutes each. Sprinkle with sea salt. Set to the side.

2. On a platter, place romaine lettuce. Put black beans and tomatoes on top.

3. Put scallops and stuffed cherry tomatoes on top.

*Optional: Drizzle with an Italian or Vinaigrette dressing.



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1 lb. bag cheese tortellini (frozen or fresh)
4 cups fresh spinach (chopped)
2 cups. chopped plum tomatoes
1/2 cup kalamata olives
2 cloves of garlic (chopped)
2 tbs. olive oil
1 tsp. sea salt
1/2 tsp. black pepper
1. Boil tortellini (follow instructions on bag). Drain well and set aside.
2. In a large skillet put olive oil and brown garlic. Add tomatoes and stir for about 2 minutes. Add spinach and stir until tender. Sprinkle sea salt and pepper. Remove and add to tortellini. Put olives on top.
Serve warm.

Baked Tilapia With Plum Tomatoes



4 large slices of tilapia

2 lbs. fresh plum tomatoes (chopped) or 2 (16 oz.) cans of crushed tomatoes

1 small sweet onion (chopped)

3 cloves of garlic (chopped)

3 tbsp. olive oil

1 tsp. sea salt

1 tsp. black pepper

1 tbsp. fresh parsley (chopped)


Preheat oven to 350 degrees.

1. In a large skillet, add olive oil, onions and garlic. Let garlic brown for 2 minutes and add fresh plum tomatoes. Add salt and pepper. Stir and cook until tomatoes become soft and saucy. (about 10 minutes) When soft, remove and let cool for a few minutes.

2. Sea salt and black pepper (just a pinch) on each tilapia slice.

3. In a large baking dish, coat the bottom with a little olive oil. Put half the sauce in the bottom of the pan.

4. Place tilapia in baking pan. Pour remaining tomatoes on top and add parsley.

5. Baked in oven for about 18-20 minutes. Tilapia should be white and flaky.

Serve hot.