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
Ingredients
- 1 large sweet onion diced
- 2-3 tbsps Secolari Basil Olive Oil
- 2 bay leaves
- 1 to taste Secolari Roasted Garlic Sea Salt
- 1/2 tsp black peppercorns
- 2 cloves of garlic minced
- 4 ripe tomatoes
Instructions
- Blanche the tomatoes in hot water for 30 seconds. Cut the the tomatoes in half and remove skin and seeds.
- In a large skillet on medium-high heat, sweat the diced onion in the Secolari Basil Olive Oil for 5 minutes until translucent.
- 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.