Instructions: 1. Preheat oven to 450 degrees F. Drain juice from tomatoes; reserve for another use. Cut each tomato into quarters.

2. In 2-quart saucepan over medium heat, heat 2 teaspoons vegetable oil.

Add onion with 2 tablespoons water and cook until tender and golden, about 10 minutes. Stir in tomatoes, vinegar, brown sugar, and 1/4 teaspoon salt; over high heat, heat to boiling. Continue cooking over high heat, 10 to 15 minutes, stirring frequently, until relish thickens.

3. Meanwhile, in 9" by 9" glass baking dish, place scrod; sprinkle with pepper, 1 teaspoon vegetable oil, and 1/4 teaspoon salt. Roast, uncovered, 12 to 15 minutes or until fish flakes easily when tested with a fork. Serve tomato relish over scrod.

Notes: Serve with Lemon-Parsley Rice and a mixed green salad tossed with Buttermilk-Chive Dressing. Work Time: 10 minutes; Total Time: 30 minutes.

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