Tomato Concassé
by Editorial Staff
Summary
| Prep Time | 5 mins |
| Total Time | 5 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g tomato (s)
- 1 shallot (s), finely diced
- 1 garlic clove (s), finely diced
- 1 tablespoon olive oil
- 2 sprigs thyme
- salt and pepper
- 1 pinch (s) sugar
- 10 basil leaves, finely chopped
Print Recipe
Pin Recipe Instructions
- Immerse the tomatoes in boiling water for about 30 seconds and chill immediately. Then remove the skin and seeds. Quarter to eighth, depending on the size.
- Gently sweat the shallot and clove of garlic with the thyme in the olive oil in a sauté pan or saucepan until translucent. Add the tomatoes and simmer for 30 minutes until the juice is completely reduced.
- Remove the thyme and season with salt, pepper and a pinch of sugar and fold in the basil if you like. Tomato concassé goes well with Mediterranean meat and fish dishes.
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