Tropical Plantain-Tomato Hash
A delicious combination of pan-cooked plantains and tomatoes simmered in tropical juices.
4 ripe plantains, peeled and chopped
2 tablespoons EACH olive oil and butter
4 medium tomatoes, diced
1 1/2 cups tropical juice (I like to combine banana juice, mango and orange)
1/2 teaspoon salt
In a medium skillet, saute plantains in oil and butter about five minutes, or until lightly golden. Add tomatoes, cook another minute or two, then add juice. Allow to simmer on medium-high heat until most of the liquid is gone, about five minutes. It should be moist, but not soupy. Stir in salt. Serves 4 - 6.