Prep 15 mins
Cook 25 mins
Light and colorful tomato concasse will broaden your pasta repertoire!
- 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
- 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.
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.
Good recipe for a basic tomato sauce that can be used in so many other different recipes. I mixed the concasse into browned ground beef and used it in lasagne. I used dried oregano (1 tblsp) instead of fresh and upped the garlic to 2 cloves. Beats the canned stuff any day.