Recipe by Sharon123
Light and colorful tomato concasse will broaden your pasta repertoire!
Top Review by Rita~
OK I did score and Blanch my tomatoes! I like to keep the skins on to get any nutrients from garden fresh produce that I can. I did use onions for no shallots in my home today. Fresh oregano was used with 2 cloves of garlic that I did peel and mince for we enjoy to bite into it. A nice way to use garden tomatoes to keep them fresh. Great from on breakfast eggs to on bread or pasta, mix in rice. Basic and so useful! Thanks.
- 2 1⁄2 lbs ripe tomatoes
- 3 -4 shallots, minced
- 1 sprig fresh oregano or 1 sprig thyme
- 1 clove garlic, unpeeled
- salt & freshly ground black pepper
Directions See How It's Made
- Blanch tomatoes (place in boiling water 30-60 seconds).
- Remove with a slotted spoon and plunge into ice water.
- 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.
- 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.