Tomato Concasse Recipes

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!

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.

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.

Steps:

• In a medium pot, combine all the ingredients. Simmer over medium heat for 10 minutes. The mixture should not be too dry; add tomato juice, a little at a time, if necessary.

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.

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.