Tomatenconcasse Tomato Concasse Food

TOMATO CONCASSE

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.

TOMATO CONCASSE

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!

TOMATENCONCASSE (TOMATO CONCASSE)

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.

TOMATO BASIL CONCASSE

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.

TOMATO CONCASSE WITH SALMON

Steps:

• Preheat oven to 400 degrees.
• Heat 1 tablespoon oil in saucepan over medium-high heat. Add tomatoes and garlic. Bring to a boil, stirring well.
• Reduce heat and simmer until slightly reduced and thickened, about 10 minutes.
• Whisk in the butter, if desired, until melted and incorporated.
• Meanwhile, brush roasting pan, or baking sheet with olive oil and arrange salmon fillets on the pan, skin side down.
• Brush fillets with olive oil, sprinkle with salt and pepper and the fresh dill.
• Bake 10 minutes at 400 degrees; if fillets are thicker than 1" bake for about 12 minutes.
• Serve immediately with some tomato concasse mixture spooned on top of each portion of fish.

HEIRLOOM TOMATO CONCASSé WITH WILTED SWISS CHARD

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.