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Tomato Concasse

Concasse derived from the French verb concasser, meaning “to crush “, is a cooking term meaning to rough chop an ingredient, usually vegetables. Tomato concasse can be used as the base for tomato sauce, served atop crusty bread for bruschetta, over grilled steak or fish. Chef Wecker

Tomato Concasse
Tomato Concasse
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Concasse derived from the French verb concasser, meaning "to crush ", is a cooking term meaning to rough chop an ingredient, usually vegetables. Tomato concasse can be used as the base for tomato sauce, served atop crusty bread for bruschetta, over grilled steak or fish. Chef Wecker
Servings
4 people
Servings
4 people
Tomato Concasse
Tomato Concasse
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Add to Shopping List
This recipe is in your Shopping List
Concasse derived from the French verb concasser, meaning "to crush ", is a cooking term meaning to rough chop an ingredient, usually vegetables. Tomato concasse can be used as the base for tomato sauce, served atop crusty bread for bruschetta, over grilled steak or fish. Chef Wecker
Servings
4 people
Servings
4 people
Ingredients
Servings: people
Units:
Instructions
  1. Blanche the tomatoes in hot water for 30 seconds. Cut the the tomatoes in half and remove skin and seeds.
  2. In a large skillet on medium-high heat, sweat the diced onion in the Secolari Basil Olive Oil for 5 minutes until translucent.
  3. Add the garlic, bay leaves, salt, and peppercorns, continue to sweat for a minute longer, then add the diced tomatoes and simmer for 45 minutes on low heat.
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