HEIRLOOM TOMATO CONCASSé WITH WILTED SWISS CHARD
Sweet, juicy heirloom tomatoes can be made into a concassé that works as well with vegetables as it does with pasta or grains. Sometimes, I can't bear to cook sweet heirloom tomatoes. I love this concassé with pasta or grains, but this time, I decided to use it as a sauce for Swiss chard. I steamed the chard to wilt it, heated it in a little bit of olive oil, then piled it on my plate and spooned the tomato sauce on top. It's a great combo, and now I think I'll use it as the vegetable and sauce element of a big bowl. A little feta sprinkled over the top would not be lost on this.
Provided by Martha Rose Shulman
Categories dinner
Time 35m
Yield Serves 4 to 6
Number Of Ingredients 9
Steps:
- In a large bowl, combine the tomatoes with their juices, garlic, salt, vinegar, 1 tablespoon of the olive oil and half the basil. Cover and let sit for 30 minutes or longer. Stir, taste, adjust salt and add pepper.
- Meanwhile, wilt chard by blanching in boiling salted water for about a minute or by steaming above 1 inch of boiling water for about 2 to 3 minutes, flipping the bunch top to bottom using tongs halfway through. Transfer to a bowl of cold water, drain and squeeze out excess water, taking up the chard by the handful. Chop coarsely.
- Heat the remaining tablespoon of olive oil in a large skillet over medium heat. Add chard and heat through, stirring, until coated with oil. Season to taste with salt and pepper. Remove to a platter or to plates, spoon on the tomato sauce, sprinkle t remaining basil over the top and serve.
Nutrition Facts : @context http, Calories 75, UnsaturatedFat 4 grams, Carbohydrate 7 grams, Fat 5 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 418 milligrams, Sugar 3 grams
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
ASPARAGUS AND FRESH PEA FRITTATA WITH TOMATO-BASIL CONCASSE
Steps:
- Mix all the tomato-basil concasse ingredients together and set aside.
- Preheat oven to 400 degrees F. Heat olive oil in a large saute pan over high heat. Whisk together the eggs, water, cheese, asparagus, peas, parsley and basil until combined and season with salt and pepper to taste. Pour the egg mixture into the pan and cook until the bottom is golden brown and set. Place in the oven and cook until the frittata is cooked through. Serve at room temperature with the Tomato Concasse.
LOLA SHRIMP AND PARMESAN POLENTA GRITS WITH TOMATO BASIL CONCASSE
Provided by Malcolm Mitchell, Food Network Star Season 8 Finalist
Categories main-dish
Time 55m
Yield 6 servings
Number Of Ingredients 20
Steps:
- For the shrimp sauce: Heat 2 tablespoons of the olive oil in a large, deep skillet over medium-high heat. Saute the onions and turkey bacon for 3 minutes. Add the garlic, clam juice, diced tomatoes, Italian seasoning and sugar. Simmer for 25 minutes.
- Sprinkle the shrimp with salt, pepper and the smoked paprika. In a small skillet, heat the remaining 2 tablespoons olive oil over medium heat and saute the shrimp for 1 minute. Transfer the shrimp to the tomato sauce and simmer for 2 minutes.
- For the polenta: Bring 3 cups water to a boil in a large saucepan. Stir in the polenta and reduce the heat to a simmer. Cook for 10 minutes. Stir in the heavy cream, Parmesan, butter and lemon zest. Taste and season with salt and pepper.
- To serve: Divide the polenta between shallow serving bowls and top each with some shrimp and sauce. Garnish with the turkey bacon and parsley.
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.
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
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