Tomato Concasse

1. 1

   Blanch tomatoes (place in boiling water 30-60 seconds).

2. 2

   Remove with a slotted spoon and plunge into ice water.

3. 3

   Peel.

4. 4

   Cut tomatoes in half, then seed and dice.

5. 5

   In a small nonstick fry pan sweat (saute-low heat) shallots and garlic without browning.

6. 6

   Add tomatoes and herbs.

7. 7

   Season.

8. 8

   Cover.

9. 9

   Simmer 20 minutes until soft and all liquid has evaporated.

10. 10

    Remove garlic and herbs.

11. 11

    Adjust seasoning.

12. 12

    Store in a tightly covered glass jar.

13. 13

    Let cool and refrigerate.

14. 14

    Keeps up to two weeks.

15. 15

    Enjoy!

No additional tips available.