TOMATO CONCASSE RECIPE - (3.9/5)
Provided by HeatherS
Number Of Ingredients 12
Steps:
- In large saucepan bring water to a boil; add tomatoes. Cook 20 to 30 seconds. Remove tomatoes; plunge into ice water. Peel, seed and finely chop tomatoes. In large frying pan heat olive Oil until hot over medium high heat. Add onion and garlic; cook until onion is tender. Add salt, pepper, bay leaves and chopped tomatoes. Reduce heat io medium: simmer 3 to 5 minutes to blend flavors. Remove bay leaves. 4 cups.
TOMATO CONCASSE
Make and share this Tomato Concasse recipe from Food.com.
Provided by Sharon123
Categories Vegetable
Time 40m
Yield 1 batch
Number Of Ingredients 5
Steps:
- Blanch tomatoes (place in boiling water 30-60 seconds).
- Remove with a slotted spoon and plunge into ice water.
- Peel.
- Cut tomatoes in half, then seed and dice.
- In a small nonstick fry pan sweat (saute-low heat) shallots and garlic without browning.
- Add tomatoes and herbs.
- Season.
- Cover.
- Simmer 20 minutes until soft and all liquid has evaporated.
- Remove garlic and herbs.
- Adjust seasoning.
- Store in a tightly covered glass jar.
- Let cool and refrigerate.
- Keeps up to two weeks.
- Enjoy!
TOMATENCONCASSE (TOMATO CONCASSE)
I've posted this in response to a request in the German forum. I found the recipe on www.rezeptdatenbank.de and translated it into English. Great to serve as a relish with steamed fish, goats cheese or to use for topping crostini or bruschetta. The yield is a guess.
Provided by -Sylvie-
Categories Sauces
Time 40m
Yield 2 cups
Number Of Ingredients 8
Steps:
- Saute the shallots in the olive oil.
- Add the tomatoes, and lightly crushed garlic cloves as well as the stripped thyme leaves and chopped basil. Season with salt and pepper. Cover and simmer for 30 minutes.
- The juice from the tomatoes should be completely gone by that time and you should be left with a flavourful reduction.
- Allow to cool completely and either use immidiately or freeze for later use.
Nutrition Facts : Calories 720.2, Fat 46.3, SaturatedFat 6.7, Sodium 82, Carbohydrate 75.1, Fiber 18.3, Sugar 45.9, Protein 14.9
TOMATO CONCASSE
The technique is relatively quick and easy; it will allow you enjoy those gorgeous summer tomatoes sans skin and seeds.
Provided by Chef John
Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes Tomato Salsa Recipes
Time 11m
Yield 2
Number Of Ingredients 1
Steps:
- Fill a large bowl with ice cubes and water and set aside.
- Bring a large pot of water to a boil.
- Cut an X in the bottom of each tomato with a knife.
- Place prepared tomatoes in the pot of boiling water and cook until the skins begin to peel off, 10 to 40 seconds.
- Transfer tomatoes to the bowl of ice water and allow to cool for 2 to 3 minutes. When cool enough to handle, peel the skin off each tomato.
- Cut each tomato in half crosswise and remove and discard the seeds; finely dice the flesh.
Nutrition Facts : Calories 33.2 calories, Carbohydrate 7.2 g, Fat 0.4 g, Fiber 2.2 g, Protein 1.6 g, SaturatedFat 0.1 g, Sodium 9.2 mg, Sugar 4.9 g
TOMATO BASIL CONCASSE
Categories Condiment/Spread Tomato Side No-Cook Vegetarian Quick & Easy Low Cal Low/No Sugar Basil Summer Chill Healthy Vegan Gourmet Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 2 1/2 cups
Number Of Ingredients 4
Steps:
- In a bowl combine well the tomatoes, the oil, the vinegar, and salt and pepper to taste and stir in the basil. The concassé may be make 2 hours in advance and kept overed and chilled.
TOMATO CONCASSE WITH SALMON
Make and share this Tomato Concasse With Salmon recipe from Food.com.
Provided by Oolala
Categories Vegetable
Time 30m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees.
- Heat 1 tablespoon oil in saucepan over medium-high heat. Add tomatoes and garlic. Bring to a boil, stirring well.
- Reduce heat and simmer until slightly reduced and thickened, about 10 minutes.
- Whisk in the butter, if desired, until melted and incorporated.
- Meanwhile, brush roasting pan, or baking sheet with olive oil and arrange salmon fillets on the pan, skin side down.
- Brush fillets with olive oil, sprinkle with salt and pepper and the fresh dill.
- Bake 10 minutes at 400 degrees; if fillets are thicker than 1" bake for about 12 minutes.
- Serve immediately with some tomato concasse mixture spooned on top of each portion of fish.
Nutrition Facts : Calories 436, Fat 14.8, SaturatedFat 2.3, Cholesterol 165.4, Sodium 223.6, Carbohydrate 8.1, Fiber 2.4, Sugar 5.3, Protein 65.2
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