If using fresh tomatoes - blanch in boiling water for 2 minutes, remove skin and add to a large high side skillet. Mash up tomatoes into smaller pieces(I used a potato masher).
If you use canned tomato, crush whole tomatoes either with potato masher or the back of a wooden spoon.
Add butter (cut into pieces) into skillet.
Simmer for 45 minutes over low heat.
Taste for seasoning, add a pinch of salt if needed. Bring sauce to a boil.
Blot fish with paper towels to absorb any leftover moisture (especially if frozen). Season cod filets with salt and pepper.
Nestle cod into tomato butter sauce, reduce heat to medium low, cover pan with lid and simmer for 5-8 minutes or until the fish is no longer opaque or fish reaches 130-140 instant read thermometer.
Remove from heat. Top with fresh chives or parsley or basil.
Serve with freshly sliced tomatoes and microgreens.
Notes
Storage and Leftovers:Store leftovers in an airtight container in the refrigerator for a maximum of two days.Fresh vs. Canned Tomato:You can truly use either in this recipe but if you have a bounty of garden-fresh tomatoes this is an excellent way to utilize them. If using canned tomato I recommend "San Marzano" tomatoes from Italy, they are bursting with flavor!