Tomatenconcasse (Tomato Concasse)

-Sylvie-'s Note:

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.

• Total Time: 40 mins
• Prep Time: 10 mins
• Cook Time: 30 mins

Ingredients:

Yield: 2 cups

• 3 kg tomatoes, skinned and diced (pulp removed)
• 1 bulb of garlic, peeled and lightly crushed
• 3 shallots, peeled and finely chopped
• 100 ml olive oil
• 1 tablespoon sugar
• 1 bunch fresh thyme, stripped
• 1 bunch fresh basil, chopped
• salt and pepper

Directions:

1. Saute the shallots in the olive oil.
2. 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.
3. The juice from the tomatoes should be completely gone by that time and you should be left with a flavourful reduction.
4. Allow to cool completely and either use immidiately or freeze for later use.

Reviews

[Chef #850390]

Very good, used on top of seared Opah (Moonfish), would be delicious as a topping for other types of seared fish as well.

[evelyn/athens]

Very nice, garlicky, tomato sauce. I used it to top Maite G's Maite G's Croque Boum Recipe #170634. Loved the combo.

[LMillerRN]

This was simply wonderful. We used as a topping for bruschetta. What a great appetizer for a dinner party. Simple and elegant. Thanks Sylvie. Lisa