TOMATENCONCASSE (TOMATO CONCASSE)
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.
Provided by -Sylvie-
Categories Sauces
Time 40m
Yield 2 cups
Number Of Ingredients 8
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.
Nutrition Facts : Calories 720.2, Fat 46.3, SaturatedFat 6.7, Sodium 82, Carbohydrate 75.1, Fiber 18.3, Sugar 45.9, Protein 14.9
TOMATO CONCASSE
Provided by David Edelstein
Categories easy, quick, weekday, condiments
Time 10m
Yield Two cups
Number Of Ingredients 8
Steps:
- In a medium pot, combine all the ingredients. Simmer over medium heat for 10 minutes. The mixture should not be too dry; add tomato juice, a little at a time, if necessary.
Nutrition Facts : @context http, Calories 57, UnsaturatedFat 0 grams, Carbohydrate 13 grams, Fat 0 grams, Fiber 3 grams, Protein 2 grams, SaturatedFat 0 grams, Sodium 491 milligrams, Sugar 8 grams
TOMATO CONCASSE WITH SALMON
Make and share this Tomato Concasse With Salmon recipe from Food.com.
Provided by Oolala
Categories Vegetable
Time 30m
Yield 4 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 436, Fat 14.8, SaturatedFat 2.3, Cholesterol 165.4, Sodium 223.6, Carbohydrate 8.1, Fiber 2.4, Sugar 5.3, Protein 65.2
TOMATO BASIL CONCASSE
Categories Condiment/Spread Tomato Side No-Cook Vegetarian Quick & Easy Low Cal Low/No Sugar Basil Summer Chill Healthy Vegan Gourmet Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 2 1/2 cups
Number Of Ingredients 4
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.
HEIRLOOM TOMATO CONCASSé WITH WILTED SWISS CHARD
Sweet, juicy heirloom tomatoes can be made into a concassé that works as well with vegetables as it does with pasta or grains. Sometimes, I can't bear to cook sweet heirloom tomatoes. I love this concassé with pasta or grains, but this time, I decided to use it as a sauce for Swiss chard. I steamed the chard to wilt it, heated it in a little bit of olive oil, then piled it on my plate and spooned the tomato sauce on top. It's a great combo, and now I think I'll use it as the vegetable and sauce element of a big bowl. A little feta sprinkled over the top would not be lost on this.
Provided by Martha Rose Shulman
Categories dinner
Time 35m
Yield Serves 4 to 6
Number Of Ingredients 9
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.
Nutrition Facts : @context http, Calories 75, UnsaturatedFat 4 grams, Carbohydrate 7 grams, Fat 5 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 418 milligrams, Sugar 3 grams
TOMATO CONCASSE RECIPE - (3.9/5)
Provided by HeatherS
Number Of Ingredients 12
Steps:
- In large saucepan bring water to a boil; add tomatoes. Cook 20 to 30 seconds. Remove tomatoes; plunge into ice water. Peel, seed and finely chop tomatoes. In large frying pan heat olive Oil until hot over medium high heat. Add onion and garlic; cook until onion is tender. Add salt, pepper, bay leaves and chopped tomatoes. Reduce heat io medium: simmer 3 to 5 minutes to blend flavors. Remove bay leaves. 4 cups.
TOMATO CONCASSE
Make and share this Tomato Concasse recipe from Food.com.
Provided by Sharon123
Categories Vegetable
Time 40m
Yield 1 batch
Number Of Ingredients 5
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!
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