- Cut the cod loins into 4 pieces, place it in a casserole and cover with extra virgin olive oil. Confit the cod, cooking it in the oil, with a temperature of 70ºC for about 10 minutes.
- Peel the tomatoes, cut into small pieces and remove the seeds.
- Take a few tablespoons of the oil in the casserole and put in a frying pan. Fry the peeled tomatoes over very low heat for 15 minutes, until the sauce is thick.
- In a iron pot, take 5-10 tablespoons of the tomato sauce and heat until it starts to boil. Place the salted cod confit loins in the middle of the pot and cover with the rest of the tomato sauce. Let it cook for another 3 minutes, and serve immediately.