Hashed Tomatoes (Tomates Concassees)

1. 1

   Drop each tomato into kettle of boiling water and let stand 12 seconds.

2. 2

   Drain immediately.

3. 3

   Peel.

4. 4

   Split each tomato crosswise in half and squeeze gently to remove seeds and liquid.

5. 5

   Chop as fine as possible.

6. 6

   There should be about 1 3/4 cups.

7. 7

   Heat oil in skillet and add puree of shallots and onions.

8. 8

   Cook briefly, stirring.

9. 9

   Add chopped tomatoes, bay leaf, garlic, thyme and salt.

10. 10

    If tomatoes are not very red, add tomato paste.

11. 11

    Cook, stirring often, about 20 minutes.

12. 12

    Discard garlic and bay leaf.

* Per serving · 4 servings · Values may vary.