This dish of tomatoes and saltfish or ‘saltfish and tomatoes’, garlic, fresh thyme, scallions, and onions is so addicting, that there will be no leftovers for the next day!
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Easy Like A Sunday Morning
Served with Trinidadian Fried Bake, it’s comfort food guaranteed to satisfy any appetite or taste buds. A definite favorite among Trinidadians.
If you’re looking for a dish that delivers bold flavors and nostalgic comfort in every bite, Trinidad Tomatoes and Saltfish is the answer. This savory, tangy, and slightly spicy dish is a staple in Trinidadian kitchens, beloved for its simplicity and versatility. Paired with traditional fried bake or roti, it’s the kind of meal that brings people together and keeps them coming back for more.
What Makes Trinidad Tomatoes and Saltfish So Special?
Tomatoes and saltfish, often referred to simply as “saltfish and tomatoes,” is a dish deeply rooted in Trinidadian culinary tradition. It combines the rich, tangy sweetness of ripe tomatoes with the umami punch of salted fish, elevated by fresh aromatics like garlic, thyme, scallions, and onions. The result is a perfectly balanced dish that satisfies both the soul and the palate.
This dish is more than just food—it’s an experience. Whether served for breakfast, brunch, or dinner, it embodies the vibrant flavors and community spirit of Trinidad. Families gather around pots of saltfish and tomatoes, tearing pieces of fried bake to scoop up every last morsel.
Perfect for Friends & Family: A Dish for Every Occasion
One of the greatest things about Trinidad Tomatoes and Saltfish is its versatility. While it’s a breakfast favorite, it’s just as enjoyable for dinner or may I say even as a snack. It’s perfect for feeding a crowd or satisfying a quiet Sunday morning craving.
In my home, this dish has become a centerpiece for family gatherings. It’s a tradition to prepare a big pot when friends or relatives visit, especially when the Canadians are in town. The laughter, the storytelling, and the clinking of plates as we share this dish are moments I treasure.
Ingredients You’ll Love
The key to the bold flavors in Trinidad Tomatoes and Saltfish lies in the fresh, simple ingredients:
- Saltfish/salted cod (cod or pollock): This preserved fish brings a deep, savory flavor that complements the tangy tomatoes.
- Ripe plum tomatoes: The backbone of the dish adds natural sweetness and richness.
- Aromatics: Garlic, onions, scallions, and thyme provide layers of flavor.
- Peppers: Pimento for a mild kick, or habanero/scotch bonnet for a fiery touch.
- Olive oil: Enhances the flavors while helping to cook the ingredients to perfection.
Each component works together to create a symphony of flavors that are unmistakably Caribbean.
How to Make Trini Tomatoes and Saltfish?
Alternately, you can rinse and place saltfish in a medium saucepan with water, over high heat. Boil for 5-10 minutes and drain–repeating if necessary. The end product should still be salty but not too salty.
2. Heat oil in a heavy skillet over high heat. Add salted fish and cook until edges are brown and crisp, about 5-7 minutes–stirring occasionally to prevent sticking.
3. Add onion and garlic, cook for 3 minutes more or until onion is translucent, then add tomatoes, pepper(habanero or pimento), if using, and the thyme and chopped scallion. Cook an additional 15-20 minutes until tomatoes are soft and most of the liquid has evaporated leaving a thick consistency.
Remove sprigs of thyme and serve hot with fried bake.
As I said above the saltfish should be salty but not too salty.
Serving Suggestions for Trinidad Tomatoes and Saltfish
Tomatoes and saltfish is a versatile dish that pairs beautifully with various sides. Some of my favorites include:
- Fried bake: The golden, fluffy bakes are perfect for scooping up every drop of the rich tomato sauce.
- Roti: Sada roti or paratha (buss-up-shot) makes for a taste of home.
- Boiled provisions: Dasheen, yam, or green fig add a hearty, earthy touch.
- Dumplings: Flour or corn dumplings are great for soaking up the flavors.
- Plain rice or dhal and rice: A comforting option for a simple yet satisfying meal.
Storing and Reheating Suggestions
If you’re lucky enough to have leftovers (a rare occurrence in my home!), here’s how to store and reheat this dish:
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- Refrigerate: Place the cooled dish in an airtight container and store in the fridge for up to 3 days.
- Freeze: For longer storage, freeze portions in freezer-safe containers for up to a month. Thaw in the fridge overnight before reheating.
- Reheat: Warm on the stovetop over low heat or in the microwave– just until reheated.
Tomatoes and Saltfish Recipe
Ingredients
- 1 lb saltfish 1 pound boneless, skinless salted fish (wild Alaskan Cod or Pollock)
- 6 tablespoons extra virgin olive oil
- 1 pound ripe plum tomatoes use 1 or two pounds, depending on the amount of tomatoes you like in the dish
- 1 large onion chopped ( I use sweet onion) (about 1/2 lb)
- 8 cloves garlic finely chopped or grated
- 5 sprigs thyme
- 2 scallions chopped
- 1 pimento not hot or habanero or scotch bonnet peppers (very hot), chopped
- hot pepper to taste
Instructions
- Prepare salt fish: Soak salted fish in cold water for several minutes(or overnight) to soften. Remove from water, drain and cut with knife or shred into small bite size pieces. Rinse and squeeze to remove excess salt. Repeat as necessary. The end product should still be salty but not too salty.
- Alternately, you can rinse and place saltfish in a medium saucepan with water, over high heat. Boil for 5-10 minutes and drain–repeating if necessary. The end product should still be salty but not too salty.
- Heat oil in a heavy skillet over high heat. Add salted fish and cook until edges are brown and crisp, about 5-7 minutes–stirring occasionally to prevent sticking.
- Add onion and garlic, cook for 3 minutes more or until onion is translucent, then add tomatoes, pepper(habanero(hot pepper) or pimento), if using, and the thyme and chopped scallion. Cook an additional 15-20 minutes until tomatoes are soft and most of the liquid has evaporated leaving a thick consistency.
- Remove sprigs of thyme and serve hot with fried bake.
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Notes
Nutrition
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Did You Love This Recipe? – Leave a Rating and Comment
Trinidad Tomatoes and Saltfish is a true taste of home, and I’d love to hear about your experience making it! Let me know how it turned out for you in the comments below. If you enjoyed the recipe, please leave a 5-star rating—it helps others discover this beloved dish.
Questions or Concerns—Write Me!
If you have any questions or need more tips for this recipe, drop a comment below or email me at [email protected]. I’m here to help make your cooking experience as enjoyable as possible. Happy cooking, and buss a lime with your loved ones!
Salt fish and tomatoes is one of my favorite comfort dishes! I love mine with my scotch bonnet peppers though, great recipe! đ
Thanks for stopping by Denyse! How could I have forgotten scotch bonnet peppers!! Yummm…