CONCASSE RECIPES

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:

• 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!